Quinoa Salad with Roasted Jalapenos
- Number of Servings: 6
Ingredients
Jalapeno Peppers, 4-6 peppersOlive Oil, 1/4 cupOlive Oil, 1 tspSalt, to tasteTraditional Whole Grain Quinoa, 1 cupLime Juice, 1/4 cupGreen Onions, 2 thinly slicedFeta Cheese, 1/4 cupRed seedless grapes - halved, 1/2 cupPumpkin Seeds - toasted, 1/4 cup (remove)
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 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 salt. Drizzle in remaining ¼ cup oil while continuing to whisk constantly. Pour dressing over quinoa then add jalapeños, green onions, feta, pumpkin seeds, grapes and cilantro and toss gently to combine.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MAGICHAWK.
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 salt. Drizzle in remaining ¼ cup oil while continuing to whisk constantly. Pour dressing over quinoa then add jalapeños, green onions, feta, pumpkin seeds, grapes and cilantro and toss gently to combine.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MAGICHAWK.
Nutritional Info Amount Per Serving
- Calories: 247.0
- Total Fat: 13.4 g
- Cholesterol: 4.2 mg
- Sodium: 81.4 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.6 g
- Protein: 5.9 g
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