Tomatillo-Quinoa Salad Recipe

Name: Tomatillo-Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 anejo or ricotta salata, quartered and thinly sliced; 1 tablespoon finely grated lime zest

Servings: persons

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.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups quinoa (3/4 pound), 3 cups water, 8 tomatillos (1/2 pound), husked, 1 medium yellow onion, chopped, and more.

Yes, Tomatillo-Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tomatillo-Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions