| Quinoa and Grilled Pepper Salad | | | | | | |
| | | | | | | | | | |
| 1 and 1/4 cups quinoa | | | 3 yellow and/or orange bell peppers, quartered | |
| 3 scallions, chopped | | | 1/2 tsp ground cumin | | | |
| 2 tsp extra-virgin olive oil | | | 1/4 cup chopped fresh cilantro | | |
| Juice of half a lime | | | 3 scallions, chopped | | | |
| 1 tsp soy sauce | | | | | | | | | |
| | | | | | | | | | |
| 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. |
Free Forum Hosting
Important Announcement
Prev Message
