Quinoa is a nutty-flavor grain. Couscous substitutes well in this fresh-tasting salad when quinoa is not available.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F. Halve chile peppers lengthwise. Remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until skins are blistered and dark. Carefully fold foil up and around pepper halves to enclose; let stand about 15 minutes. Use a sharp knife to loosen the edges of the skins; gently and slowly pull off the skin in strips. Cut peppers in bite-size strips. Set aside.

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  • In a fine sieve thoroughly rinse the quinoa in cold water. In a medium saucepan combine quinoa and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Remove from heat. Uncover; let stand about 30 minutes.

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  • Meanwhile, in a medium skillet cook green onions in the 2 tablespoons hot butter until tender. Remove from heat. Cool.

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  • For vinaigrette, in a small screw-top jar combine olive oil, lime juice, garlic, sea salt, and black pepper. Cover; shake well to combine.

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  • In a bowl toss cooked quinoa or couscous, roasted pepper strips, cooked green onions, vinaigrette, cilantro, and pine nuts. Stir until combined. Line a serving platter with lettuce. Top with salad and roasted pepper. Top with additional whole roasted peppers. Serve salad at room temperature. Makes 8 to 10 servings.

Test Kitchen Tip:

While roasting peppers, add additional whole small peppers to use as garnish. Roast but do not peel the small peppers.

Nutrition Facts

366 calories; 21 g total fat; 4 g saturated fat; 5 g polyunsaturated fat; 11 g monounsaturated fat; 8 mg cholesterol; 147 mg sodium. 723 mg potassium; 39 g carbohydrates; 4 g fiber; 3 g sugar; 11 g protein; 1944 IU vitamin a; 136 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 6 mg iron;

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