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Tomatillo-Quinoa Salad

  • Servings: 6

 

slideshow Delicious, Quick Side Dishes

 

KEY: Spring, Summer, Well-Being, Barbecue/Cookout, Mexican, Southwestern/Tex-Mex, Beans, Grains & Legumes, Salads, Fast, Gluten-Free, Healthy, Vegetarian, Dinner

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Ingredients

  • 2 cups quinoa (3/4 pound)
  • 3 cups water
  • 8 tomatillos (1/2 pound), husked
  • 1 medium yellow onion, chopped
  • 1/2 cup chopped cilantro
  • 7 tablespoons fresh lime juice
  • 1/3 cup chopped parsley
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons Champagne vinegar
  • 1 serrano chile, seeded and minced
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • 1/2 large cucumber, thinly sliced
  • 1 bunch radishes (3/4 pound), thinly sliced
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 10 ounces cooked corn (2 cups)
  • 4 ounces queso aƱejo or ricotta salata, quartered and thinly sliced
  • 1 tablespoon finely grated lime zest

How to make this recipe

  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.

Contributed By Photo © James Baigrie Published May 2002

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