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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.