Active Time

　　15 min

　　Total Time

　　35 min

　　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

　　

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.

　　

Nutrition Per Serving

Each serving about 166 calories and 4 grams fat

　　#### Nutritional analysis provided by Gourmet

　　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.