In a saucepan, combine the quinoa, water and lemon juice. Bring to a boil then turn down to simmer for about 15 minutes, until the liquid is absorbed.
Meanwhile, cook the onion and garlic in a skillet over medium heat until the onion is soft. If it sticks, add a little water to the skillet. Add the herbs and spices and bell pepper and zucchini. Cook until the vegetables are tender-crisp. Add the beans to the skillet and heat through.
Serve the quinoa in bowls, topped with the vegetables and beans and drizzled with lemon dressing.