Instructions: Pour enough hot water over sun-dried tomatoes to cover. Let stand 10 to 15 minutes or until softened; drain and cut in half.

Heat broth to boiling in 2-quart saucepan. Stir in quinoa. Heat to boiling; reduce heat to medium. Cover and simmer 10 to 15 minutes or until liquid is absorbed. Mix quinoa, peas, beans and tomatoes in large glass or plastic bowl.

Heat 2 teaspoons vegetable oil in 10-inch skillet over medium-high heat.

Cook carrot, zucchini, leek and garlic in oil about 8 minutes, stirring frequently, until carrot is crisp-tender. Stir zucchini mixture into quinoa mixture.

Mix dill weed, lemon juice and 1 tablespoon olive oil; toss with quinoa mixture. Cover and refrigerate about 1 hour to blend flavors.

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