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Quinoa Salad with Vegetables and Tomatillo Vinaigrette

Photo: Randy Mayor
Yield 6 servings (serving size: 1 cup salad, about 1 1/2 tablespoons cheese, and 1 teaspoon parsley)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Hart and Hind Fitness Ranch, Rio Frio, Texas