Rinse the groats and leave to drain in a fine sieve. In a saucepan, heat the olive oil and add crushed garlic, carrot, celery and bell pepper cut into strips. Mix well and leave to stew for 3 minutes. Then add washed groats, salt, pepper and pour a glass of water. Be sure to stir and cook for 10 minutes. When the kinoa becomes soft, add parsley, cilantro, mix again. And simmer for another 5 minutes on a small fire.