Chickpea and Quinoa Salad in Sweet Pepper Boats - Meat Free Monday

Ingredients

• 1 cup quinoa, rinsed thoroughly and drained
• 2 cups filtered or spring water
• 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
• ½ cup fresh flat-leaf parsley, chopped
• 1 pint grape or cherry tomatoes, halved
• ¾ cup kalamata olives, pitted and sliced and sliced
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil, plus more as needed
• 1 clove garlic, minced
• ½ teaspoon chilli powder, plus more as needed
• ¼ teaspoon sea salt, plus more as needed
• ¼ teaspoon turmeric
• 4 large sweet red, yellow, or orange peppers
• chopped fresh flat-leaf parsley, for garnish (optional)