Fresh Quinoa Tabbouleh with Diced Bell Peppers

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 1 cup flat-leaf parsley, chopped

• 1/2 cup fresh mint, chopped
• 3 tbsp extra virgin olive oil
• Juice of 1 large lemon
• 1/2 cup cucumber, diced
• Sea salt and black pepper to taste

1. Rinse quinoa thoroughly under cold water to remove bitterness.

2. Simmer in broth for 15 minutes, then fluff with a fork and cool completely.

3. Whisk lemon juice, olive oil, salt, and pepper in a small bowl.

4. Toss the cooled quinoa with peppers, herbs, and cucumber.

5. Pour the dressing over the salad and toss until well combined.

Stewart's Secret

Let the salad sit for 30 minutes in the fridge before serving. This allows the quinoa to absorb the lemon-herb dressing for a deeper, more integrated flavor.