Quinoa Salad with Pineapple, Cilantro and Lime

This quinoa salad combines tropical fruit, citrusy lime and spicy fresh chilies (feel free to use a sweet bell pepper instead). We dry-toast the quinoa—which is actually a seed, not a grain—to give it fragrant, nutty notes, and dress it while warm to help it absorb flavor. To tame the onion’s bite, we steep the slices in lime juice while the quinoa cooks. If mango is more to your liking, use an equal amount in place of the pineapple. Serve the salad at room temperature or chilled; if chilled, wait to add the cilantro until the last minute.