Combine garlic with flax oil and set aside. Heat olive oil in a large, heavy pot and add onion, celery, and bell pepper, stirring constantly. As soon as mixture heats up, add zucchini and salt, stirring constantly. When mixture is heated through and zucchini is wilted slightly, add quinoa. Stir well, then add scallions and pepper. Remove from heat and stir in garlic and flax oil. Serve at once, generously garnished with chopped parsley.