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Tomatillo-Quinoa Salad
© James Baigrie

Tomatillo-Quinoa Salad

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  1. 2 cups quinoa (3/4 pound)
  2. 3 cups water
  3. 8 tomatillos (1/2 pound), husked
  4. 1 medium yellow onion, chopped
  5. 1/2 cup chopped cilantro
  6. 7 tablespoons fresh lime juice
  7. 1/3 cup chopped parsley
  8. 1/3 cup extra-virgin olive oil
  9. 2 tablespoons Champagne vinegar
  10. 1 serrano chile, seeded and minced
  11. 1 garlic clove, minced
  12. Salt and freshly ground pepper
  13. 1/2 large cucumber, thinly sliced
  14. 1 bunch radishes (3/4 pound), thinly sliced
  15. 1 red onion, thinly sliced
  16. 1 red bell pepper, thinly sliced
  17. 10 ounces cooked corn (2 cups)
  18. 4 ounces queso añejo or ricotta salata, quartered and thinly sliced
  19. 1 tablespoon finely grated lime zest
  1. Preheat the oven to 350°. Toast the quinoa on a baking sheet for 8 minutes. Bring the water to a boil in a saucepan. Add the quinoa, cover and simmer until the water is absorbed, 15 minutes; cool.
  2. In a medium saucepan of boiling water, blanch the tomatillos for 3 minutes. Drain and rinse under cold water.
  3. In a blender, puree the tomatillos with the yellow onion, cilantro, lime juice, parsley, oil, vinegar, chile and garlic. Transfer to a large bowl and stir in the quinoa. Season with salt and pepper. Garnish with the cucumber, radishes, red onion, bell pepper, corn, queso añejo and lime zest; serve.
Notes One Serving Calories 467 kcal, Total Fat 21 gm, Saturated Fat 5 gm.


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