Ingredients
1 1/4 cups quinoa
3 yellow, red, or orange bell peppers, quartered
2 teaspoons extra-virgin olive oil
1 teaspoon fresh or bottled lime juice
1 teaspoon soy sauce
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
3 scallions, chopped
Preparation
Preheat broiler or prepare grill for cooking.
Prepare quinoa according to package directions. Spread quinoa on a baking sheet to cool.
While quinoa is cooking, broil bell peppers on broiling pan or grill on a well-oiled rack set 5 to 6 inches over glowing coals until slightly softened, about 4 minutes on each side. Cut bell peppers crosswise into thin strips.
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.
Cooks’ notes: You can make quinoa salad 1 day ahead and chill, covered. Bring to room temperature before serving.
