Recipe courtesy of Franco Noriega
Quinoa Salad with Fried Plantains and Jalapeño Vinaigrette
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 495
- Total Fat
- 41
- Saturated Fat
- 4
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 3
- Cholesterol
- 8
- Sodium
- 356
- Total: 55 min
- Active: 45 min
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
Directions
Special equipment:
a mandoline; a deep-fry thermometer- 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.