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
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources