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2 cups quinoa 4 cups water 1 tsp. sea salt 2 tsp. ground cumin 1 bunch scallions, finely sliced 1 bunch cilantro, chopped coarsely ½ bunch parsley, chopped ½ cup lemon juice ½ cup extra virgin olive oil 3 red bell peppers, grilled and cut in strips Bring water to a boil and add quinoa (should be rinsed before to avoid possible bitterness) and salt. Reduce temperature and cook uncovered over low heat for about 15 minutes. Turn heat off and cover cooking pot. Let pot covered for another 10 minutes. Quinoa should look fluffy and translucent. Transfer to a bowl and let quinoa cool. Cut peppers in half, remove seeds and membranes. Coat them with a bit of oil and grill. Alternatively, they could be lightly sautéed in a pan. Peppers should be cooked but remain somewhat firm. Cut in strips. Slice and chop scallions, parsley and cilantro. Add lemon juice, olive oil and cumin to cooled quinoa. Add herbs and scallions. Taste and add more salt if desired. Add pepper strips. Salad should be eaten at room temperature. |