Quinoa & Grilled Pepper Salad

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Vegetarian Quinoa & Grilled Pepper Salad

 

1 and 1/4 cups quinoa

3 yellow and/or orange bell peppers, quartered

2 teaspoons extra-virgin olive oil

Juice of half a lime

1 teaspoon soy sauce

1/2 teaspoon ground cumin

1/4 cup chopped fresh cilantro

3 scallions, chopped

 

Prepare grill for cooking. Wash quinoa in at least five changes of

water, rubbing grains and letting them settle before pouring off

water, until water runs clear. Drain in a large sieve. Add quinoa to a

saucepan of boiling salted water and cook 10 minutes. Drain in sieve

and rinse under cold water. Set sieve over a saucepan with 1 and 1/2

inches oiling water (sieve should not touch water) and steam quinoa,

covered with a kitchen towel and lid, until fluffy and dry, about 10

minutes. Spread quinoa on a baking sheet to cool.

While quinoa is cooking, grill bell peppers on a well-oiled rack set 5

to 6 inches over heat until slightly softened, about 4 minutes on each

side. Cut peppers crosswise into thin strips. Whisk together remaining

ingredients, and add salt and pepper to taste. Blend with quinoa and

serve.

Serves 6.