Servings: 2
Ingredients
- 2 cups water or low sodium organic broth
- 1 cup quinoa
- 2 lemons Juiced.
- 5 green onions Thinly sliced.
- 1 cup fresh mint leaves Chopped
- 1 cup fresh flat-leaf parsley Chopped
- 1 cucumber unpeeled, seeded Diced.
- 2 cups cherry tomatoes Halved through the stem.
- ½ tsp Himalayan pink sea salt
- to taste ground black pepper
- 8 mini sweet bell peppers Halved through the stem.
Instructions
- Pour 2 cups of water into a medium saucepan and bring to a boil.
- Add the quinoa, 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.
- In a large bowl, combine the green onions, mint, parsley, cucumber, tomatoes, salt, and pepper.
- Add the quinoa and mix well.
- Individually stuff each mini bell pepper with the quinoa mix or refrigerate and save for later.Enjoy!
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