Quinoa Salad with Fried Plantains and Jalapeño Vinaigrette

Ingredients

• Vegetable oil, for frying
• 1 ripe sweet plantain (maduro), peeled and cut on the bias into 1/2-inch pieces
• Kosher salt and freshly ground black pepper
• 1/2 cup white quinoa
• 2 tablespoons olive oil, plus more for drizzling
• 1/4 cup plus 3 tablespoons white wine vinegar
• 2 tablespoons plus 1 1/2 teaspoons sugar
• 1 watermelon radish, peeled and thinly sliced on a mandoline
• 2 large jalapeños
• 1/2 cup mayonnaise
• 1/4 cup lime juice
• 4 cups lightly packed baby arugula
• 4 cups lightly packed baby kale
• 1 1/2 tablespoons roasted sunflower seeds

AI Chef 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag