Quinoa Salad with Vegetables and Tomatillo Vinaigrette

Quinoa Salad with Vegetables and Tomatillo Vinaigrette Recipe
Photo: Randy Mayor
Quinoa, a high-protein grain, combines with crisp, colorful vegetables and tart vinaigrette for a delicious main-dish salad. Creamy queso anejo balances the tartness of the dressing. Queso blanco or ricotta salata are good substitutes.


6 servings (serving size: 1 cup salad, about 1 1/2 tablespoons cheese, and 1 teaspoon parsley)

Recipe from

Cooking Light

Nutritional Information

Calories 311
Caloriesfromfat 28 %
Fat 10 g
Satfat 2.7 g
Monofat 4.3 g
Polyfat 2 g
Protein 10.6 g
Carbohydrate 46.9 g
Fiber 5.1 g
Cholesterol 10 mg
Iron 5.9 mg
Sodium 325 mg
Calcium 120 mg


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


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. Drizzle with tomatillo mixture; stir well to combine. Cool.

Add cucumber, radish, and red bell pepper to cooled quinoa mixture; toss gently to combine. Divide salad among each of 6 plates; top evenly with cheese and parsley.


Paula Disbrowe,

Hart and Hind Fitness Ranch, Rio Frio, Texas,

January 2005
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