4 to 6 large jalapeños, seeded and roughly chopped
1/4 cup plus 1 teaspoon olive oil
Salt to taste
1 cup quinoa, rinsed well
1/4 cup lime juice
2 green onions, thinly sliced
1/4 cup crumbled queso fresco or feta cheese
1/4 cup pumpkin seeds, toasted
1/2 cup seedless red grapes, halved
1/4 cup chopped cilantro
Preheat oven to 400°F. Toss jalapeños with 1 teaspoon of the oil and salt, transfer to a baking sheet and roast until soft and slightly blackened, about 20 minutes. Set aside to let cool.
Meanwhile, put quinoa and 2 cups water into a medium pot and bring to a boil. Reduce heat to medium-low, cover and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer to a large bowl and set aside to let cool.
Whisk together lime juice and salt. Drizzle in remaining ¼ cup oil while continuing to whisk constantly. Pour dressing over quinoa then add jalapeños, green onions, queso fresco, pumpkin seeds, grapes and cilantro and toss gently to combine.
Per serving (about 3oz/92g-wt.): 240 calories (120 from fat), 13g total fat, 2.5g saturated fat, 6g protein, 24g total carbohydrate (3g dietary fiber, 3g sugar), 5mg cholesterol, 210mg sodium