Andina - Quinoa Salad with a Zesty Citrus Dressing

Ingredients

Black pepper

1/2 teaspoon, freshly ground

Olive oil

2 tablespoons

Lime

juice of 1 lime

Cilantro

1/2 cup, finely chopped

Red onion

1 medium, finely chopped

Green bell pepper

1 medium, diced

Red bell pepper

1 medium, diced

Salt

1 teaspoon, or to taste

Water

2 cups

Quinoa

1 cup, uncooked

Instructions

1. Place the quinoa in a fine-mesh strainer and rinse under cold water until the water runs clear to remove any residual bitterness.
2. In a medium saucepan, bring 2 cups of water and a teaspoon of salt to a boil. Add the rinsed quinoa, reduce the heat to low, cover the pan, and let it simmer for 15 minutes, or until the quinoa is fluffy and all the water is absorbed.
3. While the quinoa is cooking, prepare the dressing by whisking together the lime juice, olive oil, and freshly ground black pepper in a small bowl.
4. Once the quinoa is cooked, transfer it to a large bowl and let it cool slightly. Add the diced bell peppers, chopped red onion, and finely chopped cilantro.
5. Pour the zesty citrus dressing over the quinoa and vegetables. Toss everything together well to ensure the salad is evenly coated with the dressing.
6. You can serve the Andina salad immediately, or let it chill in the refrigerator for an hour to allow the flavors to meld together. It's a versatile dish that can be enjoyed at room temperature or cold.