Bell Pepper & Quinoa Salad

• 2 cups Water, Seasoned With 1/2 Teaspoon Salt
• 1 cup Quinoa
• 1 whole Red Bell Pepper, Diced
• 1 whole Yellow Bell Pepper, Diced
• 1/2 bunches Scallions, Sliced
• 1/8 cups Fresh Cilantro Leaves, Chopped
• 1/4 teaspoons Chipotle Powder
• 1/2 teaspoons Paprika
• 1/2 whole Lime, Juiced
• 1 pinch Salt And Pepper, to taste

1. Bring the salted water to a boil over high heat, covered. Add quinoa and stir. Bring the pot back to a boil, then reduce the heat to low. Simmer the quinoa, covered, for 15 minutes.
2. Toss the peppers, scallions, and cilantro in a large mixing bowl. When the quinoa is done, add it to the mixing bowl, followed by the chipotle, paprika, and lime juice. Stir well, then season to taste with salt and pepper. Serve warm right away, or cool and chill to serve cold later.
3. A note on the chipotle: You can add more or less of this spice depending on your tolerance for spicy foods. 1/4 teaspoon gives this recipe a zip, but shouldn't make it incredibly hot.

water, quinoa, red bell pepper, yellow bell pepper, bunches scallions, fresh cilantro, ubc, paprika, salt

Taken from tastykitchen.com/recipes/salads/bell-pepper-quinoa-salad/ (may not work)