Quinoa and Grilled Red Pepper Salad

1 1/4 cups quinoa
3 yellow, orange or red peppers, quartered
2 tsp olive oil
1 Tbsp fresh lime juice
1/2 tsp ground cumin
1/4-1/2 cup fresh cilantro

Broil peppers on well oiled broiler pan until slightly softened and blackened. Remove and place in bowl-cover with plastic wrap until cool to handle. Remove skins, if desired and cut peppers cross wise into thin strips.

Cook quinoa according to package directions.

Whisk together oil, lime juice and cumin in large bowl and stir in quinoa, bell peppers, cilantro and pepper and salt to taste. Right before serving I added some sliced avocado to individual servings. Don't add avocado to the entire batch of salad prior to serving as the avocado will turn brown. This dish keeps well in fridge and actually tastes better the second day.

Adapted from Epicurious.