Quinoa Salad with Red Bell Pepper and Cilantro

serves 4

1 cup pre-washed Quinoa

1 1/2 cups water

1/4 teaspoon Kosher salt

1 medium red bell pepper, finely diced (about 1 cup)

1 medium jalapeño, steamed, seeded and finely diced (about 2 Tablespoons)

1/4 cup finely diced red onion

2 Tablespoons finely chopped cilantro

2 Tablespoons freshly squeezed lime juice

1 Tablespoon Extra-Virgin olive oil

2 teaspoons Dijon mustard

1 small garlic clove finely grated on a microplane

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper to taste

In a large saucepan over medium heat, toast the quinoa, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the water and 1/4 teaspoon salt and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the quinoa has absorbed most of the water and is tender, about 15 minutes. Remove the pan from the heat, stir the quinoa, recover and allow to rest for 15 minutes. Transfer the quinoa to a large bowl to cool.

When the quinoa is cools stir in the bell pepper, jalapeño, onion, and cilantro. In a separate bowl, whisk the lime juice, oil, mustard, garlic, and cumin together, then pour over the quinoa mixture and toss to coat. Season with salt and pepper to taste and serve.

The quinoa salad can be refrigerated in an airtight container for up to 2 days; season with additional salt, pepper, and lime juice to taste before serving. Enjoy!

Printed from thegalleygourmet.net