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
