Bell Pepper Quinoa Salad

It seems like Quinoa has become the new “it girl” of the grain world.  It’s no wonder why.  With its nutty flavor, and delightfully chewy texture, quinoa is so easy to get along with.  Not to mention being devestatingly gorgeous.  Quinoa’s pretty little orbs are just begging to be photographed.  If that wasn’t enough reason to love quinoa, consider its nutritional value.  Quinoa is packed with protein, fiber, and minerals.  Can I get a hell yeah?

Now you may have noticed a lot of fruity quinoa recipes floating arpund the internet.  Folks really love to cook this stuff down to mush, and then smash berries into it.  That’s all well and good, if you are into that kind of thing, but for me quinoa really shines in savory dishes.  And be careful not to overcook it.  When you leave a little firmness in your quinoa, it becomes terrifically al dente, like a couscous.  Once it gets overcooked, it tastes more like weird oatmeal.

This recipe is great served hot or cold, and goes really well with barbecue or Mexican dishes.  It can also stand alone with the addition of some sliced avocado, or queso fresco.  As it is, its totally vegan, and gluten free.  Yee haw!  The last time I made this salad, I served it up alongside stuffed avocado and vegan charro beans.

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Bell Pepper Quinoa Salad

Ingredients

• 1 cup quinoa
• 2 cups water, seasoned with 1/2 teaspoon salt
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1/2 bunch scallions, sliced
• 1/8 cup (handful) fresh cilantro leaves, chopped
• 1/4 teaspoon chipotle powder
• 1/2 teaspoon paprika 
• the juice of 1/2 lime
• salt & pepper to taste

Instructions

1. Bring two cups of salted water to a boil over high heat, covered.  
2. Add quinoa, and stir.  Bring the pot back to a boil, then reduce the heat to low.  Simmer the quinoa, covered, for 15 minutes.  
3. Toss the peppers, scallions, and cilantro in a large mixing bowl.  
4. When the quinoa is done, add it to the mixing bowl, followed by the chipotle, paprika, and lime juice.
5. Stir well, then season to taste with salt and pepper.  
6. Serve warm right away, or cool and chill to serve cold later.

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A note on the chipotle: You can add more or less of this spice depending on your tolerance for spicy foods.  1/4 teaspoon gives this recipe a zip, but shouldn’t make it incredibly hot.