Makes: 4 servings
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
- Honey Green Chile Vinaigrette
- 1 lime, juiced
- 3 oz Rio Luna Diced Green Chiles
- 1 teaspoon garlic, minced
- 1/4 teaspoon cumin
- 1/4 cup cilantro
- 2 tablespoons honey
- 1/3 cup canola oil
- Salt and pepper, to taste
- Salad
- 1 tablespoon oil
- 1 teaspoon garlic
- 1/2 cup quinoa
- 2 cups vegetable stock
- 7 oz can Rio Luna Large Chopped Green Chiles
- Salt and pepper, to taste
- 1/2 lime
- 2 tablespoons cilantro, chopped
- 1 blood orange, segmented
- 4 radishes, thinly sliced
- 1 avocado, diced
- 1/2 cup red cabbage, sliced
- 2 cups baby kale
- 1/4 cup pumpkin seeds (pepitas)
Made With
Directions
- Vinaigrette: In a small bowl combine lime juice, Rio Luna Diced Green Chiles, garlic, cumin, cilantro and honey. Whisk in canola oil and season with salt and pepper. Set aside.
- Salad: In a small saucepan heat oil and sauté garlic for 30 seconds.
- Add quinoa, vegetable stock and Rio Luna Large Chopped Green Chiles. Bring to a boil and reduce to a simmer covered until water is absorbed and quinoa is tender, about 20 minutes.
- Season with salt and pepper, juice of 1/2 a lime, and 2 tablespoons cilantro.
- Toss together quinoa, blood orange segments, sliced avocado, sliced red cabbage and baby kale. Add dressing and garnish each salad with pepitas.
