Por This unique salad combines two ingredients rather new to North American kitchens—quinoa (keen wah) and tomatillos. Both are not only tasty but healthful. It can be made the day before and garnished just before serving
Makes 6 to 8 Servings
2 cups quinoa, toasted in 350ºF oven or microwave oven
3 cups water
½ pound (about 8) tomatillos, husked and blanched
1 medium yellow onion, chopped
¼ cup fresh cilantro, chopped
7 tablespoons fresh lime juice
⅓ cup fresh parsley, chopped
⅓ cup extra-virgin olive oil
2 tablespoons rice vinegar
1 serrano pepper, seeded and minced
1 clove garlic, peeled and minced
Salt and freshly ground black pepper to taste
Garnish:
1 medium, red onion, sliced into thin rings
1 red Bell Pepper, seeded and sliced into thin rings
1 8½-ounce can yellow whole kernel corn
¼ cup Feta cheese, crumbled
1 tablespoon fresh lime zest; grate whole limes before juicing
In a 2 quart sauce pan over high heat, bring water to a boil.
Reduce heat to medium; add toasted quinoa; cover; simmer until tender and water is absorbed, about 15 minutes.
Cool and set aside. In a blender jar, place blanched tomatillos, yellow onion, cilantro, lime juice, parsley, oil, vinegar, serrano, and garlic; pulse until puréed. Place purée in a large bowl; stir in quinoa. Season with salt and pepper. Just
before serving, garnish with red onion, Bell Pepper, corn, feta cheese, and lime zest. Serve at room temperature.