Pepper and Quinoa Salad

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Kosher salt and freshly ground black pepper

1 cup quinoa

1 clove garlic

2 red peppers, stemmed, seeded and thinly sliced

1/2 cup fresh flat-leaf parsley, roughly chopped

1/2 cup toasted pecans

2 tablespoons extra-virgin olive oil

1 tablespoon cider vinegar

1/4 teaspoon ground cinnamon