Tastē Tuesday~ I was eager to provide a savory recipe this week after weeks of cakes and cookies. This side dish is a great summer recipe, bringing the heat of jalapeños into the same dish as the crisp, juicy red grape. Each bite provides a variety of textures with cheese, toasted pumpkin seeds, roasted jalapeños, and grapes each popping with a flavor explosion. This recipe is also a good one for potlucks, bbq's, and other summer gatherings because it is served at room temperature so no fretting about keeping it warm or cold. Quinoa is what I call a sturdy grain; it holds its texture and flavor well. So leftovers last without turning mushy. The quinoa can be cooked in 2 cups water instead of the chicken broth and beer to provide a gluten-free, vegetarian dish. Even better - prep is minimal and much of it can be done ahead, so if you are like me and aren't great at balancing side dishes, main courses, and desserts all at the same time, this quinoa salad could be your saving grace. I haven't tried it, but I bet you could add some marinated, grilled, chopped chicken to this salad and turn it into a main course. If you experiment - let me know! I would love to hear about adaptations that work well.
Quinoa Salad with Roasted Jalapeños
Adapted from Whole Foods Market
Ingredients:
4 large jalapeños, seeded and roughly chopped
1/4 cup plus 1 teaspoon olive oil
Salt to taste
1 cup quinoa, rinsed well
1 cup chicken broth
1 cup beer
1/4 cup lime juice
2 T shallots, minced
1/2 cup crumbled queso fresco, divided
1/4 cup pumpkin seeds, toasted
1/2 cup seedless red grapes, halved
1/4 cup chopped cilantro
Method:
Preheat oven to 400°F. Toss jalapeños with 1 teaspoon of the oil and 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 liquid 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 salt. Drizzle in remaining ¼ cup oil while continuing to whisk constantly. Pour dressing over quinoa then add jalapeños, shallots, 1/4 cup queso fresco, pumpkin seeds, grapes and cilantro and toss gently to combine. Sprinkle with remaining 1/4 cup queso fresco at serving if desired.
(The original recipe called for 2 sliced green onions instead of the 2T shallots. I didn't have any green onions on hand, and thought the minced shallots would disperse throughout the quinoa more thoroughly, adding a deeper flavor. However, the sliced green onions would provide an additional crunch and is worth a try.)
Quinoa Salad with Roasted Jalapeños (printable recipe)
Quinoa Salad with Roasted Jalapeños
Adapted from Whole Foods Market
Ingredients:
4 large jalapeños, seeded and roughly chopped
1/4 cup plus 1 teaspoon olive oil
Salt to taste
1 cup quinoa, rinsed well
1 cup chicken broth
1 cup beer
1/4 cup lime juice
2 T shallots, minced
1/2 cup crumbled queso fresco, divided
1/4 cup pumpkin seeds, toasted
1/2 cup seedless red grapes, halved
1/4 cup chopped cilantro
Method:
Preheat oven to 400°F. Toss jalapeños with 1 teaspoon of the oil and 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 liquid 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 salt. Drizzle in remaining ¼ cup oil while continuing to whisk constantly. Pour dressing over quinoa then add jalapeños, shallots, 1/4 cup queso fresco, pumpkin seeds, grapes and cilantro and toss gently to combine. Sprinkle with remaining 1/4 cup queso fresco at serving if desired.
(The original recipe called for 2 sliced green onions instead of the 2T shallots. I didn't have any green onions on hand, and thought the minced shallots would disperse throughout the quinoa more thoroughly, adding a deeper flavor. However, the sliced green onions would provide an additional crunch and is worth a try.)
Quinoa Salad with Roasted Jalapeños (printable recipe)
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