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Quinoa Salad with Roasted Red Pepper Dressing with Intermountain Healthcare

By Intermountain Healthcare | Posted - Jul 4th, 2019 @ 4:17pm



Yield: 5 Servings

Ingredients:

Roasted Red Pepper Dressing

  • 1 ¼ each Roma tomatoes, quartered, de-seeded
  • 1 ¼ each Red bell pepper, quartered, de-seeded
  • ½ each Shallot, peeled
  • 1 clove Garlic, peeled
  • ½ each Jalapeno, de-seeded
  • 2 ½ tbsp. Olive oil
  • 1 pinch Kosher salt
  • 1 pinch Ground Black pepper
  • ¼ tsp. Cumin
  • 1 cup Canola oil
  • 5 tbsp. Sherry vinegar
Quinoa Salad

  • 2 ½ cups Quinoa, cooked per package instructions
  • ½ cup Fresh lime juice
  • 1 ½ each Fresh Avocado, peeled, sliced thin
  • 5 tbsp Unsalted Sunflower seeds
  • ½ cup Radish, sliced thin
  • 1 cup Cherry tomatoes
  • 5 cup Fresh Arugula
  • 5 tbsp. fresh basil, chopped
  • 5 tbsp. Feta cheese, crumbled
  • ½ cup Red onion, sliced thin
  • 2 tbsp. Olive oil
  • ½ cup Fresh lime juice
  • 1 pinch Kosher salt
  • 1 pinch Black pepper
Preparations:

  1. Toss the vegetables for the dressing with olive oil; season with salt and pepper.
  2. Roast the vegetables on a sheet pan in a 400*F oven until soft and slightly charred.
  3. Remove from the oven and toss with cumin; chill.
  4. Place the chilled vegetables in a blender along with the sherry, blend on high slowly streaming the oil to emulsify.
  5. Toss the quinoa together with the dressing until evenly incorporated.
  6. Season the avocado with the lime juice, salt and pepper.
  7. Toss the rest of the ingredients together in a bowl.
Plate Assembly:

Divided equally between servings, place the quinoa in the bottom of a bowl. Fan out the avocado over the quinoa.

Drape the salad over the avocado. Drizzle the salad with any remaining dressing.

700 Calories/ 600 mg Sodium/ 35.0% Cal/Fat

Intermountain Healthcare

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