10.31.2011

Quinoa Salad, Take 1

So what have I been doing with all my free time now that I'm not training for anything?  Besides getting my ass kicked by CrossFit classes, I'm doing a little more cooking.


Quinoa Salad with Pineapple-Roasted Pepper Puree

I had an awesome quinoa salad while in Austin and I really want to try to recreate it.  This is attempt No. 1.  I'll give it a B+.  It was good, but not quite great.  Here's the recipe if you want to try it as is.  All measurements are guesses

Salad:
2 cups quinoa, rinsed, cooked, and cooled
2 cups greens, coarsely chopped
4 oz goat cheese, crumbled

Puree:
2 poblano peppers, roasted under broiler until skin blisters
4 pineapple rings, reserve juice
1/2 tsp salt
1/4 tsp white pepper
Pulse all ingredients in food processor

Drizzle quinoa with a little olive oil and toss with greens and crumbled goat cheese until mixed.  Serve on a plate with puree on the side.  Garnish with a grilled pineapple ring and 1/2 sliced avocado.

A few additional notes:  The original recipe used red quinoa, I only had plain.  It also originally called for sheep's cheese but I only found goat's cheese in the grocery store.  Sheep's cheese is probably a little sweeter, goat's cheese is a little more tangy. 

I thought it was missing a little zing.  So I added champagne vinegar to the puree for the leftovers tomorrow.  On the next try, I might add one roasted jalapeno and some lime juice to the puree to make more of a vinaigrette.  I'm going to track down red quinoa and sheep's cheese for the next time, too.

3 comments:

Shelley Flones said...

The Better Cheddar sells Green Dirt Farms sheep cheese!! This sounds fantastic!!! Yum!

Christi said...

Mmmm... sounds and looks very yummy!

Sam said...

Definitely add the champagne vinegar. Leftovers today are awesome!