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