4 ounces queso añejo or ricotta salata, quartered and thinly sliced
1 tablespoon finely grated lime zest
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.
In a medium saucepan of boiling water, blanch the tomatillos for 3 minutes. Drain and rinse under cold water.
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.
One Serving Calories 467 kcal, Total Fat 21 gm, Saturated Fat 5 gm.