Quinoa and Grilled-Pepper Salad

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Lime juice

  Raw

  1 tsp or 5g

• Quinoa

  Uncooked

  1 ¼ cup or 213g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium (4-1/8" long) or 45g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Yellow peppers

  Sweet, raw

  3 pepper, large (3-3/4" long, 3" dia) or 558g

Directions

1. Quarter yellow peppers. Grind cumin. Chop fresh cilantro. Chop scallions.
2. Prepare grill for cooking.
3. 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.
4. 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.
5. 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.
6. 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.

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