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ALL RECIPES

Quinoa Salad with Corn, Cherry Tomatoes, Queso Fresco and Cilantro

  • Pair with Sauvignon Blanc
Primary Ingredients

2 cups Quinoa

2½ cups water

2 Tablespoon extra virgin olive oil

1 large yellow onion, diced 

3 cloves garlic, minced

1 Anaheim chile

2 ears corn, kernels cut off the cob

 1-pint cherry tomatoes halved

2 teaspoons smoked paprika

1 cup crumbled queso fresco

1 bunch cilantro picked and chopped(Reserve stems for chicken marinade)

1 lime, juiced

Salt and pepper to taste

Primary Technique
  1. Rinse quinoa in a fine-mesh strainer under cold running water. Bring  2½ cups of water to a boil and add quinoa, reduce to a simmer, and cover for 15 minutes. Remove from heat (keeping a lid on) and let rest for 5 minutes. Then remove the lid, fluff with a fork, and let cool to room temperature
  2. Brush Anaheim chile with extra virgin olive oil and place directly over a burner set on high.  Roast all sides until blackened.  Remove from heat and place in a plastic bag to steam. Let cool for 10 minutes, then peel, remove seeds, and dice.
  3. Add 2 tablespoons of extra virgin olive oil to a large sauté pan on medium heat. Add onions, stir occasionally, and cook until slightly caramelized,  (about 8 minutes).  Add garlic to the pan and cook for 2 minutes, then add corn and turn heat to high stirring constantly.  Once cooked through add smoked paprika, salt, and pepper to taste. Add cooked quinoa and toss the pan to incorporate.  
  4. Once cooled, place in a large bowl and add lime juice, crumbled queso fresco, cilantro, and tomatoes. Adjust seasoning if needed.  
quinoa salad
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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