Posted on January 3, 2011 at 1:40 PM
Monday, Jan 3 at 1:40 PM
Quinoa Salad with Red Bell Pepper and Cilantro
To make this dish spicier, add the chile seeds. After 12 minutes of cooking, there will still be a little bit of water in the pan, but this will evaporate as the quinoa cools.
1 cup quinoa, rinsed and dried on a towel (see page 167)
1 1/2 cups water
Salt and pepper
1/2 red bell pepper, stemmed, seeded, and chopped fine
1/2 jalapeño chile, stemmed, seeded, and minced (see note above)
2 tablespoons minced red onion
1 tablespoon minced fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
1 small garlic clove, minced
1/2 teaspoon ground cumin
1. Toast the quinoa in a large saucepan over medium heat, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the water and 1/4 teaspoon salt and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the quinoa has absorbed most of the water and is nearly tender, about 12 minutes. Spread the quinoa out over a rimmed baking sheet and set aside until it is tender and cool, about 20 minutes.
2. When the quinoa is cool, transfer it to a large bowl. Stir in the bell pepper, jalapeño, onion, and cilantro. In a separate bowl, whisk the lime juice, oil, mustard, garlic, and cumin together, then pour over the quinoa mixture and toss to coat. Season with salt and pepper to taste and serve.
Per 3/4‑Cup Serving: Cal 200; Fat 6g; Sat Fat 1g; Chol 0mg; Carb 30g; Protein 6g; Fiber 3g; Sodium 220mg
To Make Ahead
The quinoa salad can be refrigerated in an airtight container for up to 2 days; season with additional salt, pepper, and lime juice to taste before serving.