QUINOA AND GRILLED-PEPPER SALAD

Quinoa and Grilled-Pepper Salad image

Number Of Ingredients 8

1 1/4 cups quinoa
3 yellow and/or orange bell peppers, quartered
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lime juice
1 teaspoon soy sauce
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
3 scallions, chopped

Steps:

Prepare grill for cooking.
Wash quinoa in at least 5 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 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. (Check water level in pan occasionally, adding water if necessary.) 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 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.