2 cups quinoa 3 cups water 6 tomatillos 1 onion, chopped 1/2 cup chopped cilantro 7 Tablespoons lime juice 1/3 cup parsley, chopped 1/3 cup olive oil 2 Tablespoons cider vinegar 1 jalapeno chili, seeded and minced 1 garlic clove, minced Salt and pepper
Preheat oven to 350 degrees F. Place the quinoa on a baking sheet and toast for 10 minutes. Bring the water to a boil in a medium saucepan and add the quinoa. Cover, reduce heat to a simmer and cook for 15 minutes. Let cool. Blanch tomatillos in a large saucepan, drain and place in cold water. Place tomatillos, onion, cilantro, lime juice, parsley, oil, vinegar, chile and garlic in a blender and puree. Transfer mixture to a large bowl and mix in quinoa. Season with salt and pepper. Serve with corn chips.