⅓cupeach finely diced red and orangeor yellow bell pepper
¼cupsliced green onionswhite and green parts
¼cupminced fresh parsley
Salt and freshly ground pepperto taste
Rinse the quinoa at least 3 times in freshwater. Put into a rice cooker; add 2 cups water, a pinch of salt, and the butter. Cover and turn the cooker on, cook until the cooker turns off, about 20 minutes. (Alternatively, place the quinoa into a pot with a tight-fitting lid, add water and butter, bring to a simmer, lower heat, cover and cook for 20 minutes).
While the quinoa is cooking, heat the oil in a sauté pan over medium-low heat; add pepper and onions, sauté until tender, about 5 minutes.
When the quinoa is cooked and the vegetables are tender, combine; stir in the parsley. Taste and adjust salt and pepper.