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!