Quinoa Salad with Roasted Jalapeños

Serves: 
Makes 25 portions

Native Peruvian Quinoa lends itself well to Latin flavors, as paired with roasted jalapenos and toasted pepitas, or pumpkin seeds, in this light autumn salad.

Ingredients

1 1/2 lbs. jalapeños, seeded, 1/2-in. dice
1 cup extra virgin olive oil
1 tsp. kosher salt
1 tsp. fresh ground black pepper
1 1/2 lbs. quinoa, rinsed well
1 tsp. ground cumin
1/2 cup fresh lime juice
2 bunches scallions, thinly sliced
4 cups seedless red grapes, halved
1 bunch fresh cilantro, roughly chopped
1 cup pepitas, lightly toasted
1 lb. queso fresco, crumbled

Steps

1. Toss jalapeños with a dash of extra virgin olive oil, salt and pepper. Reserve most of oil, salt and pepper for dressing.

2. Roast in 400°F oven for between 10 and 15 mins. until soft and slightly blackened. Set aside to cool.

3. Cook quinoa in salted water about 20 mins. Drain. Transfer to bowl. Add cooled jalapeños.

4. Whisk together salt, pepper, cumin, lime juice and olive oil; set aside for dressing.

5. Add scallions, red grapes, cilantro, pepitas and queso fresco to mixture.

6. Add enough dressing to coat. Taste and add more salt and pepper if necessary. Serve at room temperature.

Recipe by Yale University, New Haven, Conn.

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources