Quinoa and Grilled-Pepper Salad

• 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

1. Prepare grill for cooking.
2. Wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear.
3. Drain in a large sieve.
4. Add quinoa to a saucepan of boiling salted water and cook 10 minutes.
5. Drain in sieve and rinse under cold water.
6. 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.
7. (Check water level in pan occasionally, adding water if necessary.)
8. Spread quinoa on a baking sheet to cool.
9. 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.
10. Cut bell peppers crosswise into thin strips.
11. 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.

quinoa, orange bell peppers, extravirgin olive oil, lime juice, soy sauce, ground cumin, fresh cilantro, scallions

Taken from www.epicurious.com/recipes/food/views/quinoa-and-grilled-pepper-salad-103675 (may not work)