Spring Vegetable and Quinoa Pilaf

Name: Spring Vegetable and Quinoa Pilaf
Ingredients: 1 3/4 cups low salt chicken broth; 1 cup 1/2 inch pieces orange bell peppers; 1 cup 1/2 inch pieces red bell peppers; 1 cup 1/2 inch pieces trimmed baby zucchini (about 6 ounces); 1 cup quinoa, rinsed and drained 3 times; 1 tablespoon chopped fresh Italian parsley; 1/2 pound asparagus, trimmed, cut on diagonal into 3/4 inch pieces; 1/2 teaspoon coarse sea salt plus additional for seasoning; 2 garlic cloves, minced; 3 tablespoons olive oil; 4 green onions, thinly sliced; 6 baby golden beets, peeled, cut into 1/3 inch cubes; Freshly ground black pepper