What To Do:
1. Prep the Ingredients: Cut the green beans in half. Chop the parsley.
2. Rinse the Quinoa: Place the quinoa into a fine-mesh strainer. Rinse under cold water for a solid minute, swishing the quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.)
3. Toast the Quinoa: In a medium saucepan over medium-high heat, add 1 teaspoon of olive oil and the drained quinoa. Cook, stirring, for 1 minute.
4. Cook the Quinoa: Add 2 cups water and ½ teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat, quickly add the green beans and red bell pepper strips, and let stand, COVERED, for 5 minutes. Fluff the quinoa gently with a fork. (Note: If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, don’t worry, just return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.)