Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • Preheat the oven to 400°F. 
  • <div>Toss jalape&ntilde;os 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.</div>
  • Meanwhile, put quinoa and 2 cups water into a medium pot and bring to a boil.&nbsp;
  • Reduce heat to medium-low, cover and simmer until water is absorbed and quinoa is tender, about 20 minutes.&nbsp;
  • Transfer to a large bowl and set aside to let cool.
  • Whisk together lime juice and remaining 1/4 teaspoon salt.&nbsp;
  • Drizzle in remaining &frac14; cup oil while continuing to whisk constantly.&nbsp;
  • Pour dressing over quinoa then add jalape&ntilde;os, green onions, queso fresco, pumpkin seeds, grapes and cilantro and toss gently to combine.