Quinoa salad with red bell pepper and cilantro
This is a great salad Brooke made. The original recipe is from "America's Test Kitchen's Healthy Family"
- 1 c quinoa, rinsed and dried on a towel
- 1.5 c water
- 1/2 red pepper, seeded and chopped fine
- 1/2 jalapeno chile, minced
- 2 tbsp red onion, minced
- 1 tbsp cilantro, minced
- 2 tbsp lime juice
- 1 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp cumin, ground
Toast quinoa in a large sauce pan over medium heat, stirring often, until lightly toasted and aromatic, about 5 minutes. Stir in water and `1/4 teaspoon salt; bring to a simmer. Reduce heat to low, cover and simmer until quinoa has absorbed most of the water and is nearly tender; 12 minutes (any remaiing water will evaporate as the quinoa cools). Spread quinoa in a rimmed baking sheet and set aside until tender and cool, about 20 minutes.
Transfer quinoa to a large bowl. Stir in the bell peper, jalapeno, onion and cilantro
In a separate bowl, which the lime juice, oil, mustard, garlic and cumin. Pour over quinoa and toss to coat. Season with salt and pepper and serve, or refrigerate in an airtight container up to two days.