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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.
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.

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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  • 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