Ingredients
- 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
Description
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