Author: adapted from Café Carambola
Dressing
- 2 small tomatillos, chopped
- 1 clove garlic, chopped
- 1 scallion, roughly chopped
- ¼ cup chopped cilantro
- ¼ cup olive oil
- Juice of 1-2 limes (to taste)
- Pinch salt
- 1 Tbs honey
Salad
- 1 ½ cups cooked tricolor quinoa
- 5 radishes, sliced thin
- 1 cucumber, sliced thin
- 2 ears fresh corn (or use 10 oz frozen, thawed)
- Queso Fresco (you can substitute Feta cheese)
- ½ bunch fresh parsley, plus additional for garnish
- Mix dressing ingredients together in jar with tight fitting lid. Shake well to combine completely.
- Place all salad ingredients in large bowl. Pour dressing over and toss to combine. Garnish with additional parsley.
Recipe by Raisin & Fig at https://www.raisinandfig.com/incan-quinoa-salad/
3.4.3177