Quinoa Salad with Roasted Jalapeños
Serves 6
Time 55 min
This is the perfect accompaniment to a BBQ meal! Healthy whole grain quinoa combines with spicy jalapeños and sweet grapes for a tasty and light side dish. Alternately, the jalapeños can be grilled rather than roasted.
Special Diets:
Ingredients
- 4 large jalapeño peppers, seeded and roughly chopped
- 1/4 cup plus 1 teaspoon extra-virgin olive oil, divided use
- 1/2 teaspoon fine sea salt, divided
- 1 cup white quinoa, rinsed well
- 1/4 cup lime juice
- 2 green onions, thinly sliced
- 1/4 cup crumbled queso fresco or feta cheese
- 1/4 cup pumpkin seeds, toasted
- 1/2 cup seedless red grapes, halved
- 1/4 cup chopped fresh cilantro
Method
Preheat the oven to 400°F.
Toss jalapeños with 1 teaspoon of the oil and 1/4 teaspoon of the salt, transfer to a baking sheet and roast until soft and slightly blackened, about 20 minutes. Set aside to let cool.
Meanwhile, put quinoa and 2 cups water into a medium pot and bring to a boil.
Reduce heat to medium-low, cover and simmer until water is absorbed and quinoa is tender, about 20 minutes.
Transfer to a large bowl and set aside to let cool.
Whisk together lime juice and remaining 1/4 teaspoon salt.
Drizzle in remaining ¼ cup oil while continuing to whisk constantly.
Pour dressing over quinoa then add jalapeños, green onions, queso fresco, pumpkin seeds, grapes and cilantro and toss gently to combine.
Nutritional Info:
Per serving: 240 calories (120 from fat), 13g total fat, 2.5g saturated fat, 5mg cholesterol, 210mg sodium, 24g carbohydrates (3g dietary fiber, 3g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 large jalapeño peppers, seeded and roughly chopped
- 1/4 cup plus 1 teaspoon extra-virgin olive oil, divided use
- 1/2 teaspoon fine sea salt, divided
- 1 cup white quinoa, rinsed well
- 1/4 cup lime juice
- 2 green onions, thinly sliced
- 1/4 cup crumbled queso fresco or feta cheese
- 1/4 cup pumpkin seeds, toasted
- 1/2 cup seedless red grapes, halved
- 1/4 cup chopped fresh cilantro