Quinoa And Pepper Salad

• 1 1/4 cups quinoa
• 3 yellow, red, or orange bell peppers, quartered
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon fresh or bottled lime juice
• 1 teaspoon soy sauce
• 1/2 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro
• 3 scallions, chopped

1. Preheat broiler or prepare grill for cooking.
2. Prepare quinoa according to package directions. Spread quinoa on a baking sheet to cool.
3. While quinoa is cooking, broil bell peppers on broiling pan or grill 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.
4. 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.
5. Cooks' notes:
6. You can make quinoa salad 1 day ahead and chill, covered. Bring to room temperature before serving.

quinoa, red, extravirgin olive oil, lime juice, soy sauce, ground cumin, fresh cilantro, scallions

Taken from www.epicurious.com/recipes/member/views/quinoa-and-pepper-salad-1242971 (may not work)