Quinoa:

1 cup, uncooked.

Broccoli Florets:

2 cups, cut into small, bite-sized pieces.

Carrots:

1 cup, diced.

Bell Peppers:

1 cup, diced.

Onion:

1 medium, diced.

Garlic:

2-3 cloves, minced.

Vegetable Broth:

2 cups.

Milk (or Cream for extra richness):

1 cup.

Shredded Cheese:

2 cups.

Parmesan Cheese:

¼ cup, grated.

Butter or Olive Oil:

2 tablespoons.

All-Purpose Flour (or gluten-free alternative like cornstarch):

2 tablespoons.

Dried Herbs:

1 teaspoon each of dried oregano and dried thyme.

Salt and Black Pepper:

To taste.

Optional:

Red Pepper Flakes, Fresh Parsley or Chives.