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For the fresh salsa verde
  • 3 cups (12 ounces) tomatillos, quartered
  • 1 large Poblano chili pepper (4-5 ounces), charred, membranes and seeds removed
  • 1/2 3-inch Serrano chili pepper, cut in half, seeds removed
  • 3 green onions, chopped in 2 inch pieces
  • 3 large (1/2 ounces) garlic cloves
  • 1 cup (1 ounce) packed cilantro leaves
  • 1 teaspoon fine sea salt
For the quinoa
  • 1 cup dry quinoa
  • 1 cup water
  • 1 cup canned tri-colored or black beans
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped green onions
  • 1 lime, cut in wedges


Serves: 6


Combine all salsa verde ingredients in a food processor. Pulse 3 times; scrape bowl. Continue to pulse until the consistency resembles salsa.
Rinse the quinoa with running water in a mesh strainer for 1 minute or more. Bring water to a boil in a medium saucepan. Add 1/2 cup salsa verde and rinsed quinoa, cover and cook on medium heat for 15 minutes. Uncover, add beans and red bell pepper. Cover and cook 5 minutes more. Remove quinoa from heat, cover, and set aside to steam for 5 minutes or longer. 
Just before serving, toss with cilantro and green onions, and transfer to serving bowl. Drizzle 1 wedge of lime and 1/4 cup fresh salsa verde over quinoa pilaf (cover and refrigerate remaining salsa for later use). Garnish with wedges of lime and serve.