QUINOA SALAD WITH ROASTED GREEN CHILIES · Jun 12, 11:43 AM by Michele Roper
Better Homes & Gardens June 2006 p.234
1 hour 20 minutes
3/4 lb fresh Anaheim chile peppers, poblano chile peppers, banana chile peppers and red sweet peppers
2 cups cooked couscous
1 cup water
1/2 cup green onion
1 Tbsp butter
1/4 cup olive oil
1/4 cup lime juice
2 garlic cloves
1/4 teaspoon sea salt
1/8 tsp. black pepper
1 cup fresh cilantro, lightly chopped
1/3 cup pine nutes
Bibb or Boston lettuce
Whole Roasted Peppers
preheat oven to 425. Halve chile peppers lengthwise. Remove stems, seeds and membranes. Place pepper halves, cut sides down on a foil lined baking sheet. Roast for 20 to 25 minutes or until skins are blistered and dark. Carefully fold foil up and around pepper halves to enclose; let stand about 15 minutes. Use a sharp knife to lossen the edges of the skins, gently pull off the skin in strips. Cut peppers in bite size strpis. Set aside
Make couscous according to package
Meanwhile, in a medium skillet cook green onion in the 2 tablespoons hot butter until tender. Remove from heat. Cool
For vinaigrette, in a small screw top jar combine olive oil, lime juice, garlice, sea salt and black pepper. Cover; shake well to combine
In a bowl toss cooked couscous, roasted pepper strpis,, cooked green onions, vinaigrette, cilantro and pine nuts. Stir until combined. Line plate with lettuce, top awith salad and roasted peppers. Top with additional whole toasted peppers.
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