Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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.

Paula Disbrowe
Recipe by Cooking Light January 2005

Gallery

Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Source

Hart and Hind Fitness Ranch, Rio Frio, Texas

Nutrition Facts

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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