1 cup cooked quinoa
1 tsp fresh rosemary, minced (or dried if you don’t have fresh)
Red and yellow bell peppers chopped finely (about 1/2 cup)
1 tsp olive oil
1 tsp lemon juice
Salt and pepper to taste
Optional variation: I’ve added garbanzo beans to this before for a complete protein and added avocado for a healthy fat.
Saute olive oil, bell peppers and rosemary until peppers are tender. Add quinoa, lemon juice, salt and pepper. Toss to combine and serve.
Inspired by: Cooking for Baby by Lisa Barnes
