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.
·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 information
Total Time
35 min
Ingredients
Preparation
Step 1
Prepare grill for cooking.
Step 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.
Step 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.
Step 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.
Step 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.
