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Categories:
quinoa water yellow onion cilantro lime juice parsley extra-virgin olive oil vinegar serrano chile garlic salt cucumber radishes red onion red bell pepper corn queso lime zest
Viewed: 32 - Published at: 6 years agoIngredients
- 2 cups quinoa (3/4 pound)
- 3 cups water
- 8 tomatillos (1/2 pound), husked
- 1 medium yellow onion, chopped
- 1/2 cup chopped cilantro
- 7 tablespoons fresh lime juice
- 1/3 cup chopped parsley
- 1/3 cup extra-virgin olive oil
- 2 tablespoons Champagne vinegar
- 1 serrano chile, seeded and minced
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 1/2 large cucumber, thinly sliced
- 1 bunch radishes (3/4 pound), thinly sliced
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 10 ounces cooked corn (2 cups)
- 4 ounces queso anejo or ricotta salata, quartered and thinly sliced
- 1 tablespoon finely grated lime zest
Method
- Preheat the oven to 350.
- Toast the quinoa on a baking sheet for 8 minutes.
- Bring the water to a boil in a saucepan.
- Add the quinoa, cover and simmer until the water is absorbed, 15 minutes; cool.
- In a medium saucepan of boiling water, blanch the tomatillos for 3 minutes.
- Drain and rinse under cold water.
- In a blender, puree the tomatillos with the yellow onion, cilantro, lime juice, parsley, oil, vinegar, chile and garlic.
- Transfer to a large bowl and stir in the quinoa.
- Season with salt and pepper.
- Garnish with the cucumber, radishes, red onion, bell pepper, corn, queso anejo and lime zest; serve.
