Rinse the quinoa in a fine-meshed strainer; drain thoroughly. Transfer it to a small pot, add the water, and bring to a boil. Reduce the flame to low and simmer, covered for 10–15 minutes. Turn off the flame. Let the pot stand, covered, for 5–10 minutes. Fluff the quinoa with a fork.

Heat the oil in a nonstick frying pan over a medium flame. Add the onion, pepper, mushrooms, and garlic and sauté for six to eight minutes or until golden. Add the cooked quinoa, salt, pepper, dill, and lemon juice. Cook and stir for five minutes, until heated through.

Sprinkle with parsley before serving.