Quinoa Salad with Roasted Jalapeños
Adapted from Whole Foods Market
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
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)