1 Tbsp Olive oil
2 cups quinoa
2 bell or cubanelle peppers
½ lb. green or yellow beans

Heat oil over low heat in a pot. Add an quinoa and stir. Heat for 2 minutes. Add enough water to cover the quinoa, cover and bring to a boil. Simmer for approximately 15 minutes or until the quinoa is fluffy. While simmering, chop peppers and beans in small bite-size pieces. Set quinoa aside to cool. Add vegetables. Mix apple cider vinegar, rice vinegar and peanut oil and drizzle. Salt and pepper to taste.