Rinse the Quinoa: Rinse 1 cup of quinoa under cold water using a fine-mesh sieve to remove any bitterness from the natural saponin coating.

Cook the Quinoa: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for 15-20 minutes until the liquid is absorbed. Fluff with a fork and set aside.

Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

Add the Spices: Stir in ½ teaspoon cumin powder, ½ teaspoon paprika, ¼ teaspoon turmeric powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Cook for 1-2 minutes to release the flavors.

Cook the Vegetables: Add the diced yellow and red bell peppers to the pan. often. Add the diced tomato and cook for an 2-3 minutes.

Combine and Garnish: Add the cooked quinoa to the pan with the vegetables, stirring to combine. Cook for 2-3 minutes, then remove from heat. Stir in ¼ cup chopped cilantro and, if desired, drizzle with 1 tablespoon of lemon juice for a fresh finish.

Serve and Enjoy: Serve warm as a main dish or side, and enjoy the healthy, flavorfu