Heat oil, in a medium saucepan over medium heat. Add the onion and garlic, and cook a few minutes, being careful not to burn the garlic. Add the red pepper and parsley and continue cooking another minute. Add quinoa with the oil and the vegetables, and stir to coat.
Add vegetable stock. You may use water for this, but the stock is much more flavorful. Bring to a boil, then reduce to a simmer, cover and cook 15 minutes. Season with salt to taste. Serve immediately. This dish is also good served cold.