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.

How to Make It

Step 1

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

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.

Hart and Hind Fitness Ranch, Rio Frio, Texas

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Ratings & Reviews

Heidelind1's Review

kzagogo
January 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's Review

Clobberella422
September 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's Review

Heidelind1
February 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.