Quinoa and Grilled-Pepper Salad

1. 1

   Prepare grill for cooking.

2. 2

   Wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear.

3. 3

   Drain in a large sieve.

4. 4

   Add quinoa to a saucepan of boiling salted water and cook 10 minutes.

5. 5

   Drain in sieve and rinse under cold water.

6. 6

   Set sieve over a saucepan with 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes.

7. 7

   (Check water level in pan occasionally, adding water if necessary.)

8. 8

   Spread quinoa on a baking sheet to cool.

9. 9

   While quinoa is cooking, grill bell peppers on a well-oiled rack set 5 to 6 inches over glowing coals until slightly softened, about 4 minutes on each side.

10. 10

    Cut bell peppers crosswise into thin strips.

11. 11

    Whisk together oil, lime juice, soy sauce, and cumin in a large bowl and stir in quinoa, bell peppers, cilantro, scallions, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.