Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
I love it when a “what’s in the fridge” dinner turns out to be this delicious (and this pretty).
I am probably late to this trend, but I’m firmly on team quinoa. It seems like I buy bigger bags of it with each trip out to the Bob’s Red Mill store. Running and working out is an integral part of my lifestyle – because I enjoy it, and because I want to be as healthy as I can be. I rely on grains to keep me moving and to give me enough energy to pound the pavement most mornings of every week. But I can’t always eat rice and pasta – and in fact, I probably wouldn’t want to all the time.
I love making quinoa, barley, couscous and the like into simple, seasonal salads like this one. It can be an easy vegetarian main dish or a bright, fun side (in my opinion, sometimes things made specifically to be “sides” can get a little boring). Either way, it is delicious.
Here’s what you need:
For the salad:
For the dressing:
In a bowl, stir together the quinoa, feta, almonds and apricots.
In a separate container (a liquid measurement vessel works well), muddle the blackberries using a cocktail muddler, the handle of a large wooden spoon or the back of a tablespoon. They should basically be mush when you are done with them.
Next, add in the lime juice and whisk (or fork) to combine. Slowly dribble in the olive oil as you whisk like crazy to combine them. Crack in freshly ground black pepper.
Stir the dressing into the quinoa mixture (it should be just the right amount) and then spoon into bowls. Top with the whole blackberries and chopped mint. Serve just a little warm or room temperature.