Quinoa Salad with Vegetables and Tomatillo Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Quinoa, a high-protein grain, combines with crisp, colorful vegetables and tart vinaigrette for a delicious main-dish salad. Creamy queso anejo balances the tartness of the dressing. Queso blanco or ricotta salata are good substitutes. Ingredients:
3/4 cup coarsely chopped onion (about 1/2 medium) |
1/2 cup chopped fresh cilantro |
3 tablespoons fresh lime juice |
1 1/2 tablespoons extravirgin olive oil |
1 1/2 teaspoons champagne vinegar |
1/2 teaspoon salt |
1/2 pound tomatillos (about 4 medium), husked and quartered |
1/2 serrano chile, minced |
1 garlic clove, minced |
dash of freshly ground black pepper |
3 cups water |
2 cups uncooked quinoa (about 3/4 pound) |
1 cup thinly sliced peeled english cucumber |
4 large radishes, halved and thinly sliced |
1 small red bell pepper, thinly sliced |
1/2 cup (2 ounces) queso anejo, crumbled |
2 tablespoons chopped fresh parsley |
Directions:
1. Place first 10 ingredients in a blender or food processor, and process until smooth. Set aside.
2. Place 3 cups 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 water is absorbed. Transfer to a large bowl. Drizzle with tomatillo mixture; stir well to combine. Cool.
3. Add cucumber, radish, and red bell pepper to cooled quinoa mixture; toss gently to combine. Divide salad among each of 6 plates; top evenly with cheese and parsley.
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