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

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources