|Thoroughly rinse the Quinoa in a fine mesh strainer under cool running water and set aside to drain. Combine the Quinoa and water in a saucepan, cover, and simmer for 15 minutes, until tender and fluffy. when the Quinoa has cooked for about 10 minutes, stir in the corn, cover and continue to cook. Meanwhile in a nonreactive or nonstick skillet, saute the onions and garlic in the oil for 5 minutes, or until the onions begin to soften. Add the bell peppers and zucchini or yellow squash and saute for 5 more minutes. Stir in the tomatoes, cilantro, and basil, cover and simmer for 10 minutes, until the vegetables are tender. Add salt and pepper to taste. Fluff Quinoa mixture, spoon into individual serving plates, ladle on the vegetable topping, and top with cilantro and basil.