Quinoa Salad With Red Bell Pepper and Cilantro

1 cup quinoa, rinsed and dried on a towel
1/4 teaspoon salt, plus more to taste
1/2 red bell pepper, seeded and chopped fine
1/2 jalapeno chili, stemmed, seeded and minced
2 tablespoons minced red onion
1 tablespoon minced, fresh cilantro
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon-style mustard
1 small garlic clove, peeled and minced
1/2 teaspoon ground cumin
Black pepper, to taste

Toast the quinoa in a large saucepan over medium heat, stirring often, until lightly toasted and aromatic, about 5 minutes. Stir in 1 1/2 cups water and the salt; bring to a simmer. Reduce heat to low, cover and simmer until quinoa has absorbed most water and is nearly tender, 12 minutes. (Any remaining water will evaporate as quinoa cools.) Spread quinoa in a rimmed baking sheet and set aside until tender and cool, 20 minutes.

Transfer quinoa to a large bowl. Stir in the bell pepper, jalapeno, onion and cilantro.

In a separate bowl, whisk the lime juice, oil, mustard, garlic and cumin. Pour over quinoa and toss to coat. Season to taste with the pepper and additional salt. Serve or refrigerate in an airtight container up to 2 days; season again with salt, pepper and lime juice to taste before serving.

Makes 4 servings.

— Recipe from "America's Test Kitchen's Healthy Family" (America's Test Kitchen, 528 pp., $34.95).

Per 3/4 cup serving: 200 calories, 6 g fat (1 g saturated), 0 mg cholesterol, 30 g carbohydrates, 6 g protein, 3 g fiber, 220 mg sodium.

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