Greek Quinoa Bowls

First rinse and drain your quinoa (1 cup) using a [mesh strainer] or [sieve].

Bring a [medium saucepan] to medium heat and lightly toast the quinoa (1 cup) to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa (1 cup)! Start 3m timer

Next add your water (1.5 cups), set burner to high, and bring to a boil.

Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for minutes (12) or until quinoa (1 cup) is fluffy and the liquid has been absorbed. Start 12m timer

While the quinoa (1 cup) cooks, chop and prep the chopped green bell pepper (1 cup) and chopped red bell pepper (1 cup). In a [mixing bowl], whisk together your dressing ingredients: extra virgin olive oil (0.25 cup), apple cider vinegar (2.5 tbsp), [salt and pepper], and fresh parsley (1.5 tbsp).

Snag your now-fluffy quinoa (1 cup) from the pot and give it a little fluff with a [fork].

For a chilled salad, you can pop the quinoa (1 cup) in the fridge for a few minutes prior to adding your vegetables or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you!

Pour the dressing over your quinoa (1 cup) and chopped vegetables, and toss with a pair of [forks] or [salad servers].

Add any additional [salt and pepper] to taste, if desired. Serve with optional toppings like [hummus], [pita wedges], [olives], [fresh tomatoes], [sliced or chopped avocado], and [lemon wedges].