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3\/4 C. coarsely chopped onion (about 1\/2 medium) <\/span><\/p>\n 1\/2 C. chopped fresh cilantro <\/span><\/p>\n 3 T. fresh lime juice <\/span><\/p>\n 1 1\/2 T. extravirgin olive oil <\/span><\/p>\n 1 1\/2 tsp. Champagne vinegar <\/span><\/p>\n 1\/2 tsp. salt <\/span><\/p>\n 1\/2 pound tomatillos (about 4 medium), husked and quartered <\/span><\/p>\n 1\/2 serrano chile, minced <\/span><\/p>\n 1 garlic clove, minced <\/span><\/p>\n Dash of freshly ground black pepper <\/span><\/p>\n 3 C. water <\/span><\/p>\n 2 C. uncooked quinoa (about 3\/4 pound) <\/span><\/p>\n 1 C. thinly sliced peeled English cucumber <\/span><\/p>\n 4 large radishes, halved and thinly sliced <\/span><\/p>\n 1 small red bell pepper, thinly sliced <\/span><\/p>\n 1\/2 C. (2 ounces) queso anejo, crumbled <\/span><\/p>\n 2 T. chopped fresh parsley <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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…<\/p>\n