Quinoa and Grilled-Pepper Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Quinoa, an ancient grain eaten by the Incas, is naturally coated with a bitter-tasting substance called saponin. But once the residue is rinsed away, you have a versatile, nutty-tasting grain that makes a fine alternative to rice and barley. For convenience, grill the bell peppers in this dish at the same time as the vegetables and beef for the main-course kebabs. 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.
6. Cooks’ notes: ·You can make quinoa salad 1 day ahead and chill, covered. Bring to room temperature before serving. ·If you prefer, grill bell peppers in a hot well-seasoned ridged grill pan over moderate heat.
7. Each serving about 166 calories and 4 grams fat Nutritional analysis provided by Gourmet
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