|Quinoa Salad with Poblano-Pesto Dressing|
To cook quinoa: In a small nonstick saucepan, put quinoa, water and salt. Bring to a boil, reduce heat and cook 15-20 minutes. Set aside.
To make dressing: In blender, put all dressing ingredients and blend on HIGH until smooth.
To assemble: In a medium bowl, combine cooked quinoa, mushrooms and scallions. Sprinkle crumbled chile de arbol over ingredients. Pour 2 tbsp dressing over. Refrigerate until slightly cool. Serve on bed of mixed lettuces (mesclun mix) and some iced tea.
Risa's notes: You must soak quinoa for a few moments in cool water before cooking to get rid of an enzyme that is in quinoa. After that, drain well and then cook.
Add a different chile if you wish, or some chile powder (one specific chile is better than a supermarket blend).
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