Name: Quinoa and Grilled-Pepper Salad
Cook time: 15 min
Total time: 35 min
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

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.

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.

Recipe notes

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