Quinoa Salad With Vegetables And Tomatillo Vinaigrette

• 3/4 cup coarsely chopped onion (about 1/2 medium)
• 1/2 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons extravirgin olive oil
• 1 1/2 teaspoons Champagne vinegar
• 1/2 teaspoon salt
• 1/2 pound tomatillos (about 4 medium), husked and quartered
• 1/2 serrano chile, minced
• 1 garlic clove, minced
• Dash of freshly ground black pepper
• 3 cups water
• 2 cups uncooked quinoa (about 3/4 pound)
• 1 cup thinly sliced peeled English cucumber
• 4 large radishes, halved and thinly sliced
• 1 small red bell pepper, thinly sliced
• 1/2 cup (2 ounces) queso anejo, crumbled
• 2 tablespoons chopped fresh parsley

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

onion, fresh cilantro, lime juice, extravirgin olive oil, vinegar, salt, serrano chile, garlic, ground black pepper, water, quinoa, cucumber, radishes, red bell pepper, queso anejo, parsley

Taken from www.myrecipes.com/recipe/quinoa-salad-with-vegetables-tomatillo-vinaigrette (may not work)