Ingredients:
1 shallot, peeled and diced
1 clove garlic, peeled and diced
*1 small jalapeño, seeded and diced
2 limes, zested and juiced
¼ cup fresh cilantro, roughly chopped
1 cup uncooked quinoa
1½ tsp. salt
½ cup toasted pumpkin seeds
1 tsp. smoked paprika
1 tsp. + 5 tbsp. extra virgin olive oil
½ tsp. crushed red pepper flakes
⅛ – ¼ tsp ground black pepper
1 (15 oz.) can white beans, drained and rinsed
Equipment:
Kitchen knife
Cutting board
Juicer OR fork
Microplane
Cooktop
Measuring cups and spoons
Bowl
Saucepan
Fine mesh strainer
Jar with a lid OR other container for dressing
Large bowl
Directions:
- Wash and prepare the produce by peeling, dicing, seeding, zesting, juicing and chopping them as noted in the ingredients list.
- On a baking sheet, combine the pumpkin seeds with the ½ tsp. oil and paprika in one even layer. Toast for 8 minutes in the oven, or until browned and fragrant. Set aside to cool.
- Measure the quinoa into a bowl, cover with water and give it a stir. Pour into a fine mesh strainer to remove the liquid, then add to a medium saucepan with 2 cups water and 1 tsp. salt. Bring to a boil, cover, and turn heat to low. Cook for 15-20 minutes, until the water is absorbed.
- Remove the pan from the heat, let sit for at least 10 minutes, then transfer to a bowl and fluff with a fork.
- Combine the shallot, garlic, jalapeño, lime zest and juice, red pepper flakes, olive oil, salt and pepper in a jar with a lid (or another container) and shake or mix thoroughly.
- In a large bowl, combine the white beans, half of the pumpkin seeds, half of the cilantro, and the quinoa.
- Drizzle with the lime dressing and toss gently. Taste for seasoning, and add more salt and pepper.
- Garnish with remaining pumpkin seeds and cilantro.
*Note:
Use extreme caution while handling spicy peppers. Use gloves and be sure not to touch your eyes. Wash hands and equipment immediately after handling spicy peppers.