Havarti Quinoa Salad with Cilantro Vinaigrette
Ingredients
4 portions
Cilantro Vinaigrette
1 shallot roughly chopped
2 cups tightly packed fresh coriander leaves stems removed (about 4 ounces)
1 avocado
1 clove garlic
½ tsp red pepper flakes
½ cups olive oil
2 tbsp red wine vinegar
1 tsp salt
Havarti Quinoa Salad
1 cup red or white quinoa
2 cups corn about 4 ears of the corn plant, cut from the cob
2 green onions sliced
1 jalapeño chilli, diced and seeds removed
1 lime juiced
chilli powder
salt and pepper
Preparation
For the cilantro vinaigrette, combine all the ingredients in a high powered blender and blend for 60 seconds until very smooth. If it's too thick, smooth out with a few tablespoons of water. The consistency should be that of mayo.
For the salad, combine the quinoa and 3/4 cups water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
Remove from the heat and let it sit, covered for 10 more minutes. Once cooked, add the quinoa and raw corn to a large mixing bowl with the chopped jalapeño, green onions, cilantro avocado vinaigrette, lime juice, and chunks of Castello Creamy Havarti Cheese. Then add a dash of chili powder. Toss to combine.
products used
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Castello® Creamy Havarti Cheese Castello® Creamy Havarti Cheese
