Quinoa Salad with Roasted Jalapeños

By lindaauman

Doesn't need quite as much oil.

Per Serving:240 calories (120 from fat), 13g total fat, 2.5g saturated fat, 5mg cholesterol, 210mg sodium, 24g carbohydrate (3g dietary fiber, 3g sugar), 6g protein

Ingredients

• 4 large jalapeños, seeded and roughly chopped
• 1/4 cup plus 1 teaspoon olive oil
• Salt to taste
• 1 cup quinoa, rinsed well
• 1/4 cup lime juice
• 2 green onions, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup pumpkin seeds, toasted
• 1/2 cup seedless red grapes, halved
• 1/4 cup chopped cilantro

Preparation

Step 1

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, queso fresco, pumpkin seeds, grapes and cilantro and toss gently to combine.