Quinoa And Grilled Pepper Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
We've tried over the past few years to add more whole-grains to our diet. My husband is particular, but he likes this dish. It first appeared in Gourmet magazine several years ago. Ingredients:
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 |
Directions:
1. Prepare grill for cooking.
2. 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.
3. 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.
4. 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.
5. 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.
|
|