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
Juicer OR fork
Measuring cups and spoons
Fine mesh strainer
Jar with a lid OR other container for dressing
- Wash and prepare the produce by peeling, dicing, seeding, zesting, juicing and chopping them as noted in the ingredients list.
- 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.
- Place a small skillet over medium-low heat and add the pumpkin seeds, smoked paprika and 1 tsp. olive oil. Stir together and roast until the pumpkin seeds start popping and turn golden brown.
- Combine the shallot, garlic, jalapeño, lime zest and juice, red pepper flakes, 5 tbsp. olive oil, ½ tsp. salt and black 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 if desired.
- Garnish with remaining pumpkin seeds and cilantro.
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.