1 cup quinoa
2 cups water
Red pepper, small cubes
Green onion, sliced
cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Let the quinoa rest for 5 minutes, to give it time to fluff up.
In a large serving bowl, combine the quinoa with all other ing.
For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.