Quinoa Salad with Vegetables and Tomatillo Vinaigrette
Cooking Light January/February 2005
3/4 cup coarsely chopped onion
1/2 cup chopped fresh cilantro
3 tbls fresh lime juice
1 1/2 tlbs olive oil
1 1/2 tsp Champagne vinegar
1/2 tsp salt
1/2 pound tomatillos (about 4), husked and quartered
1/2 Serrano chili, minced
1 garlic clove, minced
dash fresh ground black pepper
3 cups water
2 cups uncooked quinoa (about 3/4 pound)
1 cup thinly sliced English cucumber
4 large radishes, halved and thinly sliced
1 small red bell pepper, thinly sliced
1/2 cup (2 oz) queso anejo, crumbled (or other fresh cheese)
2 tbls fresh chopped parsley
Place the first 10 ingredients in a blender or food processor, and process until smooth. Set aside.
Place 3 cups of water in a large saucepan over medium-high heat, and bring to a boil. Stir in quinoa; cover, reduce heat, and simmer 15 minutes or until the water is absorbed. Transfer to a large bowl. Drizzle with tomatillo mixture; stir well to combine. Cool.
Add cucumber, radish, and red pepper to cooled quinoa mixture; toss gently to combine. Divide salad among each of 6 plates; top evenly with cheese and parsley.
6 serving
311 calories per serving
