1/2 cup cooked quinoa 1 cucumber, diced 1 tomato, diced 10 olives, halved 2 tbsp lemon juice 1 tbsp EVOO 1/2 cup cilantro, chopped sea salt black pepper 3-4 Red Bell Peppers, halved Original HOPE Hummus
Directions:
Set oven to a low broil, and toss each halved pepper with avocado oil.
Place in oven for about 7-8 minutes, making sure to flip half-way. Once peppers are done, set aside.
In a medium bowl, combine all of the quinoa, cucumbers, tomatoes, and olives. Toss with lemon juice, EVOO, sea salt, and pepper. Add cilantro, and stuff each pepper with quinoa mixture.