Quinoa Salad with Red Bell Pepper and Cilantro

From Cook's Illustrated | January/February 2013

Why this recipe works:

For our quinoa salad recipe, we rinsed the grain to remove its bitter protective layer, and then toasted it to bring out its flavor before adding liquid to the pan. Spreading the cooked quinoa over a rimmed baking sheet to cool produced the fluffiest grains for our quinoa salad recipe.

For our quinoa salad recipe, we rinsed the grain to remove its bitter protective layer, and then toasted it to bring out its flavor before adding liquid to the pan. Spreading the cooked quinoa over a rimmed baking sheet to cool produced the fluffiest grains for our quinoa salad recipe.

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Serves 4

Do not add oil or butter to the pot when toasting the quinoa, as it will make the grain taste slightly bitter. To make this dish spicier, add the chile seeds. After 12 minutes of cooking, there will still be a little bit of water in the pan, but this will evaporate as the quinoa cools.

Ingredients

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