- 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 ½ 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.