Quinoa Salad with Vegetables and Tomatillo Vinaigrette

Quinoa Salad with Vegetables and Tomatillo Vinaigrette
Photo by Randy Mayor

Ingredients

  • ½ cup (2 ounces) queso anejo, crumbled
  • 2 tablespoons chopped fresh parsley
  • ½ serrano chile, minced
  • ½ serrano chile, minced
  • 3 cups water
  • 2 cups uncooked quinoa (about 3/4 pound)
  • 4 large radishes, halved and thinly sliced
  • + 27 more ingredients
    • 1 ½ teaspoons Champagne vinegar
    • 3 tablespoons fresh lime juice
    • Dash of freshly ground black pepper
    • 1 garlic clove, minced
    • ½ pound tomatillos (about 4 medium), husked and quartered
    • 2 tablespoons chopped fresh parsley
    • 3 tablespoons fresh lime juice
    • 1 ½ tablespoons extravirgin olive oil
    • 1 ½ tablespoons extravirgin olive oil
    • Dash of freshly ground black pepper
    • 1 garlic clove, minced
    • ½ cup chopped fresh cilantro
    • ½ cup (2 ounces) queso anejo, crumbled
    • 4 large radishes, halved and thinly sliced
    • ½ teaspoon salt
    • 2 cups uncooked quinoa (about 3/4 pound)
    • ¾ cup coarsely chopped onion (about 1/2 medium)
    • 3 cups water
    • 1 ½ teaspoons Champagne vinegar
    • ½ cup chopped fresh cilantro
    • 1 cup thinly sliced peeled English cucumber
    • ¾ cup coarsely chopped onion (about 1/2 medium)
    • 1 small red bell pepper, thinly sliced
    • 1 cup thinly sliced peeled English cucumber
    • 1 small red bell pepper, thinly sliced
    • ½ pound tomatillos (about 4 medium), husked and quartered
    • ½ teaspoon salt

Place first 10 ingredients in a blender or food processor, and process until smooth. Set aside. 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. Drizzl...

View full recipe at My Recipes

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