Quinoa Salad with Vegetables and Tomatillo Vinaigrette

Name: Quinoa Salad with Vegetables and Tomatillo Vinaigrette
Yield: 6 servings (serving size: 1 cup salad, about 1 1/2 tablespoons cheese, and 1 teaspoon parsley)
Ingredients: ¾ cup coarsely chopped onion (about 1/2 medium); ½ cup chopped fresh cilantro; 3 tablespoons fresh lime juice; 1 ½ tablespoons extravirgin olive oil; 1 ½ teaspoons Champagne vinegar; ½ teaspoon salt; ½ pound tomatillos (about 4 medium), husked and quartered; ½ 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; ½ cup (2 ounces) queso anejo, crumbled; 2 tablespoons chopped fresh parsley

3 Ratings
3 Reviews

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.

By Paula Disbrowe

Recipe by Cooking Light January 2005

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Credit: Randy Mayor

Recipe Summary

Yield:

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

Nutrition Info

Directions

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

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Step 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.
Step 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.

Source

Hart and Hind Fitness Ranch, Rio Frio, Texas

Nutrition Facts

Per Serving:

311 calories; calories from fat 28%; fat 10g; saturated fat 2.7g; mono fat 4.3g; poly fat 2g; protein 10.6g; carbohydrates 46.9g; fiber 5.1g; cholesterol 10mg; iron 5.9mg; sodium 325mg; calcium 120mg.

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Heidelind1

01/13/2013

Wow- soo tasty! It is very time consuming, but it makes a lot so there will be enough for serval lunches. Really, really tasty.

Clobberella422

09/20/2012

The dressing was amazing, but the flavor of it got lost once I mixed in the veggies, making the whole thing taste like a pretty standard quinoa salad and not living up to its potential. So next time, I would make at least half again as much dressing, or maybe even double it, and throw in a can of beans to make it more of a main dish.

kzagogo

02/15/2012

The vinaigrette is delicious! I wouldn't call it a quick meal to put together- took some time to let the quinoa cool and chop the veggies. But it was well worth it.

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Quinoa Salad with Vegetables and Tomatillo Vinaigrette

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Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (3)

All Reviews for Quinoa Salad with Vegetables and Tomatillo Vinaigrette

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Quinoa Salad with Vegetables and Tomatillo Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (3)

All Reviews for Quinoa Salad with Vegetables and Tomatillo Vinaigrette