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Havarti Quinoa Salad with Cilantro Vinaigrette

Havarti Quinoa Salad with Cilantro Vinaigrette

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ingredients

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 fruit juiced
  • ½ cups Castello® Havarti creamy cubed
  • 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.

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