Tomatillo-Quinoa Salad

• 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

1. Preheat the oven to 350.
2. Toast the quinoa on a baking sheet for 8 minutes.
3. Bring the water to a boil in a saucepan.
4. Add the quinoa, cover and simmer until the water is absorbed, 15 minutes; cool.
5. In a medium saucepan of boiling water, blanch the tomatillos for 3 minutes.
6. Drain and rinse under cold water.
7. In a blender, puree the tomatillos with the yellow onion, cilantro, lime juice, parsley, oil, vinegar, chile and garlic.
8. Transfer to a large bowl and stir in the quinoa.
9. Season with salt and pepper.
10. Garnish with the cucumber, radishes, red onion, bell pepper, corn, queso anejo and lime zest; serve.

quinoa, water, yellow onion, cilantro, lime juice, parsley, extravirgin olive oil, vinegar, serrano chile, garlic, salt, cucumber, radishes, red onion, red bell pepper, corn, queso, lime zest

Taken from www.foodandwine.com/recipes/tomatillo-quinoa-salad (may not work)