Quinoa, an ancient grain eaten by the Incas, is naturally coated with a bitter-tasting substance called saponin. But once the residue is rinsed away, you have a versatile, nutty-tasting grain that makes a fine alternative to rice and barley.
For convenience, grill the bell peppers in this dish at the same time as the vegetables and beef for the main-course kebabs.
Cooks’ notes:
·You can make quinoa salad 1 day ahead and chill, covered. Bring to room temperature before serving.
·If you prefer, grill bell peppers in a hot well-seasoned ridged grill pan over moderate heat.
