Rinse the uncooked quinoa in a mesh strainer under cold water for a minute.
Bring 2 cups vegetable broth and both the red and golden quinoa to a boil in a medium saucepan. Reduce heat to medium-low, then cover and simmer until quinoa is tender, making sure the vegetable broth has been absorbed, 15 to 20 minutes. Next, spread quinoa on a baking sheet, refrigerate until cooled, about 30 minutes. Rinse saucepan.
While quinoa is simmering, chop sweet potato, zucchini, and yellow squash into small, diced pieces keeping them uniform in size for best cooking result. Place vegetables into the saucepan and add enough water to cover by 1 inch; season with pepper. Cover saucepan and bring water to a boil. Reduce heat to medium then simmer until vegetables are cooked through but still tender, 3 to 4 minutes. Drain water, rinse vegetables under cold water; refrigerate until cool, about 10 minutes.
In small bowl, whisk together extra virgin olive oil, apple cider vinegar, Italian seasoning and fresh ground pepper, set aside.
Mix quinoa, sweet potato, zucchini, yellow squash together in a large bowl.
Add contents from small bowl to the large bowl of quinoa mix and toss to coat. Sprinkle fresh parsley on top and enjoy!