Rinse the 1 cup quinoa rinsed well under cold water in a fine-mesh strainer thoroughly in a Sieve under cold running water for about 30 seconds, rubbing it gently with your fingers. This removes the natural bitter coating (saponin). Shake off excess water and set aside.

In a Saucepan over medium heat, melt the 2 tbsp butter unsalted with the 1 tbsp extra virgin olive oil. Add the diced 0.5 medium yellow onion finely diced and a pinch of ½ tsp fine salt plus more and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced 3 cloves garlic minced and diced 1 medium red bell pepper finely diced and cook for another 2 minutes until fragrant.

Add the rinsed 1 cup quinoa rinsed well under cold water in a Sieve to the pan and stir to coat it in the 2 tbsp butter unsalted and aromatics. Toast the 1 cup quinoa rinsed well under cold water in a fine-mesh Colander for 1–2 minutes, stirring frequently, until it smells slightly nutty and the grains look dry.

Pour in the 2 cups vegetable broth low-sodium preferred and add the ½ tsp fine salt plus more and ¼ tsp black pepper freshly ground. Stir once to combine, then bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

Remove the pan from heat and let it sit, still covered, for 5 minutes. This allows the 1 cup quinoa rinsed well under cold water in a Sieve to steam and finish cooking. Uncover and fluff gently with a fork.

Fold in the toasted sliced ⅓ cup sliced almonds toasted, fresh 3 tbsp flat-leaf parsley finely chopped, and 1 tbsp lemon juice freshly squeezed. Taste and adjust seasoning with additional ½ tsp fine salt plus more and ¼ tsp black pepper freshly ground as needed. Serve warm.