1 cup quinoa
7-8 mini sweet bell peppers
2 cups cherry tomatoes, halved through the stem
1 cucumber, unpeeled, seeded, and diced
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup chicken or vegetable broth
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
Pour 2 cups of water into a medium saucepan and bring to a boil.
Add the quinoa and 1 teaspoon of salt, lower the heat and cover the pot. Let it simmer for 15 minutes until the grains are tender and open (they’ll have little curly tails).
Drain, place in a bowl, and immediately add the lemon juice and 1 teaspoon of salt.
In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoons of salt, and 1 teaspoon of pepper.
Add the quinoa and mix well.
Individually stuff each mini bell pepper with the quinoa mix or refrigerate and save for later.