Quinoa Salad
Recipe type: Side
Author: Amanda N
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 4
Adapted from Platypus Wine Tours' recipe.
  1. Wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Put the quinoa, broth and onions in the rice cooker and let it do its thing.
  2. While the quinoa is cooking, coat peppers with vegetable oil on all sides (don't use olive oil as it will char more quickly) and put them on a pan, under your broiler. Watch them carefully. As they start to char, turn them too make sure all sides get cooked. Pull them out of the oven and place them in a large bowl covered with plastic wrap tightly. Let them cool about 15 minutes. The steam inside the peppers should make them easier to peel by hand when they're cool. Peel them, pull out the stem and seeds, and cut into bite-sized pieces.
  3. When quinoa is finished, spread it out on a baking sheet to cool. After quinoa cools completely to room temperature, whisk together oil, lime juice, soy sauce, and cumin in a large bowl and stir in quinoa, bell peppers, zucchini, cilantro, scallions, and salt and pepper to taste.
Recipe by Wine and a Spoon at http://wineandaspoon.com/wine-country-quinoa-salad-and-vacation-pictures-youre-welcome/