Wash the quinoa and set aside.

Combine quinoa with water, 1 teaspoon olive oil, and salt in a pressure cooker.

Mix well and close the pressure cooker.

Pressure cook for 4 whistles and turn off the heat.

Allow the pressure to release naturally.

Heat oil in a skillet over medium flame.

Add garlic and saute until light brown.

Add rosemary, chopped bell peppers, and salt.

Cook on high heat for a couple of minutes until bell peppers soften.

Add black pepper powder and turn off the heat.

Stir in the quinoa to the roasted bell peppers.

Add freshly squeezed lemon juice and toss well.

Taste and adjust seasonings.

Transfer to a serving bowl.