I often have mixed feelings about Bobby Flay; I doubt I'm the only one who finds him a little brash sometimes. However, I do appreciate his staunch enthusiasm for cilantro! I recently came across one of his recipes for swordfish skewers with coconut sauce that seemed very good. I modified the recipe somewhat, but had what seemed like a lot, so I turned some of it into more of a dressing. I happened to have chayote laying around, along with some quinoa, and this little salad was born. I gotta say Bobby's swordfish skewers came out nicely as well! —JSykes
Prepare the quinoa as you normally would - rinse well, boil with water or broth, reduce heat and simmer for 15 minutes. For this recipe, I do prefer to let mine cool in the fridge before combining all ingredients.
While the quinoa is cooking, prepare the dressing. Mince the jalepeno and ginger and add to a bowl or food processor along with the lime zest, lime juice, coconut milk and vinegar. Add as much or as little cilantro as you like. Slowly whisk or blend in the oil. Add salt to taste.
For the salad: While the quinoa cools, julienne or shred the chayote. You could try doing a small chop as well. Peel and seed the cucumber and chop into 1/2 inch pieces. Note: A little green onion might be a nice addition.
Roughly chop the mint and cilantro. Put the macadamias into a baggie and break them up a bit, perhaps give them a light toasting if time permits.
Combine the chayote, avocado and any other veggies in a large bowl. Add the quinoa once it has been fluffed and cooled, at least to room temperature. Add the dressing a little at a time until you have the texture you like, being careful to toss lightly without mashing the avocado. Add the macadamias at the last minute, they can get a little soggy.... Serve immediately.