Havarti Quinoa Salad with Cilantro Vinaigrette | Castello®

Ingredients

• 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
• 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 juiced
• ½ cups Castello® Creamy Havarti cubed
• chilli powder
• salt and pepper