Recipes Tomatillo-Quinoa Salad Be the first to rate & review! Delicious, Quick Side Dishes By Paula Disbrowe Paula Disbrowe Facebook Instagram Twitter Paula Disbrowe is a writer, recipe developer, and award-winning cookbook author based in Austin, Texas. Her stories have taken her across the globe on food and travel adventures, from Alaska to French Polynesia to Scotland to Florida’s Forgotten Coast. Paula’s work appears in The New York Times, Bon Appetit, Delta Sky, Food52, Cooking Light, and Southern Living, among others. Food & Wine's Editorial Guidelines Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Yield: 6 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 añejo or ricotta salata, quartered and thinly sliced 1 tablespoon finely grated lime zest Directions 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. Notes One Serving Calories 467 kcal, Total Fat 21 gm, Saturated Fat 5 gm. Rate it Print