Quinoa Salad with Red Bell Pepper and Cilantro
This recipe courtesy of America's Test Kitchen Healthy Family Cookbook -- Serves 4
Per 3/4‑Cup Serving: Cal 200; Fat 6g; Sat Fat 1g; Chol 0mg; Carb 30g; Protein 6g; Fiber 3g; Sodium 220mg
NOTE: 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.
To Make Ahead: 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.