4 large jalapeños, seeded and roughly chopped
1/4c plus 1 tsp olive oil
Salt to taste
1c quinoa, rinsed well
1/4c lime juice
2 green onions, thinly sliced
1/4c crumbled queso fresco or feta cheese
1/4c pumpkin seeds, toasted
1/2c seedless red grapes, halved
1/4c 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.
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