3/4 C. coarsely chopped onion (about 1/2 medium)

1/2 C. chopped fresh cilantro

3 T. fresh lime juice

1 1/2 T. extravirgin olive oil

1 1/2 tsp. Champagne vinegar

1/2 tsp. 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 C. water

2 C. uncooked quinoa (about 3/4 pound)

1 C. thinly sliced peeled English cucumber

4 large radishes, halved and thinly sliced

1 small red bell pepper, thinly sliced

1/2 C. (2 ounces) queso anejo, crumbled

2 T. chopped fresh parsley

 

Place first 10 ingredients in a blender or food processor, and process until smooth. Set aside. Place 3 C. 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. 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.