This protein-packed quinoa salad is anything but boring. There’s a generous addition of peppery arugula, earthy baby kale and fried sweet plantains. Then the salad is dressed in a homemade charred jalapeño vinaigrette and topped with crunchy sunflower seeds for a variety of interesting flavors and textures in each bite.
| Level: | Intermediate |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- Vegetable oil, for frying
- 1 ripe sweet plantain (maduro), peeled and cut on the bias into 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup white quinoa
- 2 tablespoons olive oil, plus more for drizzling
- 1/4 cup plus 3 tablespoons white wine vinegar
- 2 tablespoons plus 1 1/2 teaspoons sugar
- 1 watermelon radish, peeled and thinly sliced on a mandoline
- 2 large jalapeños
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 4 cups lightly packed baby arugula
- 4 cups lightly packed baby kale
- 1 1/2 tablespoons roasted sunflower seeds
Instructions
- Fill a large pot with about 2 inches vegetable oil and attach a deep-fry thermometer to the side. Place over medium-high heat and bring to 350 degrees F.
- Working in two batches, fry the plantains until deep golden brown, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain and sprinkle with a good pinch of salt. Set aside to cool slightly.
- Meanwhile, place the quinoa, 1 cup of water, a drizzle of olive oil and 1/2 teaspoon salt in a small saucepan and place over medium-high heat. Bring to a boil, then cover and reduce the heat to low. Simmer until the quinoa has cooked through, about 15 minutes. Remove from the heat and cool slightly.
- Add to a small bowl 1/4 cup white wine vinegar, 2 tablespoons sugar and a pinch of salt. Stir to combine, then add the watermelon radish and let sit.
- While the plantains and quinoa are cooling, make the jalapeño vinaigrette. Place the jalapeños on the flame of a gas burner and turn to medium heat. Using tongs, give them a quarter turn every few minutes, until the peppers are charred, soft and collapsing, 5 to 6 minutes. (You can also use a kitchen/brûlée torch, broiler or grill to char the peppers.) Transfer to a cutting board to cool slightly. Remove and discard the stems, then slice lengthwise and remove the seeds and ribs. Transfer to a blender and add the mayo, lime juice, remaining 3 tablespoons vinegar, 1 1/2 teaspoons sugar and salt. Blend until very smooth. Taste and adjust the seasoning with more salt. Set aside until ready to serve.
- To serve, add the arugula, kale, some of the pickled radish slices and white quinoa to a large bowl. Drizzle with the olive oil and jalapeño vinaigrette, then toss until evenly combined. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl and top with the fried plantains, more pickled radish and the sunflower seeds.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 495 |
| Total Fat | 41 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 356 mg |
| Serving Size | 1 of 6 servings |
| Calories | 495 |
| Total Fat | 41 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 356 mg |
Reviews
I did this recipe tonight, and it tasted amaizing. I am not a quinoa lover but boy this was really really good!
The salad looked amazing! Want to try soon. But Franco is amazing to watch!