Rinse quinoa in a bowl, at least 5 times, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve. Reserve.
Pour chicken broth in a saucepan and bring to a boil. Gradually add quinoa and cook during 15 minutes. Reserve.
Heat vegetable and olive oil in a large skillet and sauté red and green pepper, green onion, carrot, celery, and parsley over high heat for 8 minutes. Add garlic and cook 1 more minute. Season to taste.
Add vegetables to quinoa and stir. Season with salt, pepper and parmesan cheese.
Transfer to a serving dish.