A cold version of stuffed peppers
Combine the quinoa, water, oregano, thyme, parsley and garlic in a saucepan and bring to a boil. Reduce heat to medium and cook until the water is all gone. Let cool.
Cut one of the bell peppers in half and clean out the seeds.
Chop up the other bell pepper, onion, olives and avocado. Combine with quinoa.
Combine all the ingredients and pour over the quinoa. Fill the pepper and enjoy.