Citrus & Avocado Salad with Green Chile Quinoa

Makes: 4 servings  

Prep Time: 10 min.    

Cook Time: 20 min.

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)

Directions

  1. 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.
  2. Salad: In a small saucepan heat oil and sauté garlic for 30 seconds.
  3. 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.
  4. Season with salt and pepper, juice of 1/2 a lime, and 2 tablespoons cilantro.
  5. Toss together quinoa, blood orange segments, sliced avocado, sliced red cabbage and baby kale. Add dressing and garnish each salad with pepitas.