Preheat the oven to 160°C. Spread the quinoa on a baking sheet and bake until golden brown. Approximately 30 minutes, stirring every ten minutes.
Put a pot over medium heat, add the oil, and when it is hot add the carrot, onion, bell pepper, and garlic. Cover and cook for 7 minutes or until the vegetables are tender.
Uncover and add the cumin, cook for one minute and then add the broth, celery, potatoes, and toasted quinoa.
Turn the heat up to high and let it cook until it comes to a boil. At this point, we cover and lower the heat. Cook for 12 minutes and then add the zucchini and brussels sprouts.
Let it cook for 2 more minutes, add parsley and salt and that's it! Serve hot.