Tomatillo-Quinoa Salad

Be the first to rate & review!

 Delicious, Quick Side Dishes

By
Paula Disbrowe
Paula Disbrowe
Paula Disbrowe

Paula Disbrowe is a writer, recipe developer, and award-winning cookbook author based in Austin, Texas. Her stories have taken her across the globe on food and travel adventures, from Alaska to French Polynesia to Scotland to Florida’s Forgotten Coast. Paula’s work appears in The New York Times, Bon Appetit, Delta Sky, Food52, Cooking Light, and Southern Living, among others.

Food & Wine's Editorial Guidelines
Updated on February 6, 2017
Tomatillo-Quinoa Salad
Photo: © James Baigrie
Yield:
6
Cook Mode (Keep screen awake)

Ingredients

  • 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 añejo or ricotta salata, quartered and thinly sliced

  • 1 tablespoon finely grated lime zest

Directions

  1. 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.

  2. In a medium saucepan of boiling water, blanch the tomatillos for 3 minutes. Drain and rinse under cold water.

  3. 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 añejo and lime zest; serve.

Notes

One Serving Calories 467 kcal, Total Fat 21 gm, Saturated Fat 5 gm.

Originally appeared: May 2002

Related Articles

Quinoa with Roasted Eggplant and Parmesan
Quinoa with Roasted Eggplant and Parmesan
1 hr 45 mins
Quinoa, Corn, and Black Bean Salad
Quinoa, Corn, and Black Bean Salad
20 mins
Quinoa Chowder with Feta and Scallions
Quinoa Chowder with Feta and Scallions
25 mins
Quinoa Salad with Roasted Peppers and Tomatoes
Quinoa Salad with Roasted Peppers and Tomatoes
1 hr
Quinoa-Broccoli Gratin
Quinoa-Broccoli Gratin
45 mins
Roasted Cauliflower and Quinoa with Candied Walnuts
Roasted Cauliflower and Quinoa with Candied Walnuts
35 mins
Quinoa Broccoli-Cheddar Gratin
Quinoa Broccoli-Cheddar Gratin
35 mins
Stuffed Peppers with Quinoa, Chorizo and Mushrooms
Stuffed Peppers with Quinoa, Chorizo and Mushrooms
1 hr 10 mins
Toasted Quinoa, Charred Onion and Brussels Sprout Salad
Toasted Quinoa, Charred Onion and Brussels Sprout Salad
1 hr 30 mins
Mini Crustless Quiche Bites with Mushrooms, Quinoa and Cheddar
Mini Crustless Quiche Bites with Mushrooms, Quinoa and Cheddar
1 hr
Farro Salad with Turnips and Greens
Farro Salad with Turnips and Greens
1 hr 30 mins
Three-Mushroom-and-Quinoa Salad
Three-Mushroom-and-Quinoa Salad
1 hr
Wheat Berry Salad with Tuscan Kale and Butternut Squash
Wheat Berry Salad with Tuscan Kale and Butternut Squash
50 mins
Farro Salad with Fried Cauliflower and Prosciutto
Farro Salad with Fried Cauliflower and Prosciutto
1 hr 30 mins
Quinoa Salad with Sweet Potatoes and Apples
Quinoa Salad with Sweet Potatoes and Apples
1 hr 30 mins
Quinoa with Sauteed Kale
Quinoa with Sauteed Kale
35 mins