Charred Poblano, Crunchy Quinoa & Cabbage Salad with Harissa Vinaigrette

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A wonderful, fresh salad with an explosion of flavor for those of you who enjoy a touch of heat!


  • Harissa Vinaigrette:
  • 1 tablespoon sriracha or samba oelek
  • 1 tablespoon red wine vinegar
  • 1 teaspoon tomato paste
  • ½ teaspoon coriander seed, toasted, cracked
  • ½ teaspoon caraway seed, toasted, cracked
  • ¼ cup extra virgin olive oil
  • to taste freshly ground black pepper
  • to taste kosher salt
  • Salad:
  • ½ cup red cabbage, sliced and massaged
  • ½ cup white cabbage, sliced and massaged
  • ¼ cup kalamata olives
  • ¼ cup carrots, shaved
  • 1 ea poblano, charred
  • ¼ cup quinoa, toasted
  • to taste freshly ground black pepper
  • to taste kosher salt
  • parsley & cilantro, rough chopped (garnish)


  1. In a bowl, whisk the sambal oelek or sriracha with the vinegar, tomato paste and caraway seeds. Whisk in the olive oil in a steady stream and season with salt and pepper. Put to side and let flavors blend.
  2. Slice red and white cabbage to desired size. Massage cabbage with Harissa dressing let sit and lightly marinate in bowl.
  3. Slice kalamata olives, and shave carrots, put aside.
  4. Cook quinoa until about 50% doneness. Take out of water, drain and put on sheet tray with parchment. Toss in olive oil. Roast in the oven for roughly 5-10 minutes at 350 degrees F or until crispy. Set aside to cool.
  5. Char the poblano peppers over open flame, grill or in oven until they lose some of their crisp and gain black bubbled edges. Let rest and then cut in a medium dice.
  6. Lightly mix carrots, kalamata olives and poblanos with cabbage. Add leftover Harissa Vinaigrette. Finish with fresh garnishing herbs and quinoa.