1Cook the quinoa with 1/4 teaspoon of the salt according to the package directions.
2Heat the oil in a large nonstick skillet over medium-high heat. Add the shallot, garlic, and thyme and cook for 1 minute.
3Stir in the bell peppers and coriander and cook until crisp-tender, 3 to 4 minutes. Add the sunflower seeds and cook for 1 minute.
4Stir in the quinoa and cook, stirring, until well mixed and heated through, about 1 minute. Remove from the heat and stir in the vinegar, remaining 1/2 teaspoon salt, and pepper