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Roasted Poblano Quinoa Salad with Cilantro White Balsamic Vinaigrette Recipe:

Approx. 8 Servings

Ingredients

Quinoa

  • 1 Cup Quinoa – your choice
  • 1 3/4 Cups Filtered Water
  • 1 Bouillon Cube – vegetable - salt free
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Cloves Garlic -whole
  • 1/2 Teaspoon Sea Salt or to taste
  • 2 Small Poblano Peppers it depends on how much poblano you like – roasted - destemmed - deseeded - diced

Cilantro Vinaigrette - if you like a lot of dressing, I recommend doubling.

  • 1 Cups Cilantro Leaves – packed
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 Tablespoons White Balsamic Vinegar
  • 1/2 Teaspoon Dijon Mustard
  • 2 Tablespoons Fresh Squeezed Lime Juice
  • 1 Small Clove Garlic
  • 1/4 Teaspoon Sea Salt or to taste
  • Dash Black Pepper

Salad

  • 3 - 4 Heads Little Gem Lettuce or 1 Small Head Romain - chopped into thin strips
  • 3/4 Cup Corn - fresh or frozen/thawed - or to taste
  • 1 Jalapeno - minced
  • 1 Cup Jicama - peeled - cubed
  • 1/4 Red Onion - thinly sliced or minced
  • 1/2 Cup Cilantro - roughly chopped
  • Queso Fresco - crumbled - to taste
  • Manchego Cheese - finely shredded - to taste - optional

Instructions

Quinoa

  1. First, rinse the quinoa well then add all ingredients except the poblanos into a small saucepan.
  2. Bring to a boil then mash the bouillon and cover the pot, turn to medium-low, then simmer for 15 minutes for white and 20 minutes for black. (I recommend using a timer)
  3. When finished cooking, remove from heat and let sit with the lid on for 5 more minutes. Let cool.

Peppers

  1. Roast the poblanos on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char. It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds, stems and dice.
  6. Vinaigrette
  7. Add all the ingredients into the bowl of a food processor or blender and blend until smooth.

Salad

  1. In a large bowl, mix the poblano and lettuce into the quinoa.
  2. Top with all the remaining veggies and serve with the vinaigrette and cheese on the side.