Yellow Quinoa

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1 3/4 cups quinoa

2 1/2 cups water

1 tablespoon extra-virgin olive oil

1 tablespoon butter

1 medium onion, chopped

1 green bell pepper, thinly sliced

1 garlic clove, minced

1 1/2 teaspoons canned chopped green chiles (leftovers will keep in the refrigerator for up to a month, can be used for additions to scrambled eggs, homemade pizza, etc.)

1 tablespoons adobo seasoning

3 tablespoons flat-leaf parsley, roughly chopped, plus more for garnish

Salt