Aztecan Quinoa Salad

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 1/2 cups quinoa
  • 5 pickling cucumbers, peeled and cut into 1/4-inch dice
  • 1 small red onion, cut into 1/4-inch dice
  • 1 bunch Italian parsley, leaves only, chopped
  • 2 bunches mint, leaves only, chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • Juice of 1 lemon
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 6 romaine lettuce leaves
  • 1 avocado, peeled, seeded and sliced, for garnish
  • Cracked Black Pepper Garnish, (optional)
Directions

Bring 3 quarts of water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Strain and rinse well with cold water. Shake the sieve well to remove all moisture.

When dry, transfer the quinoa to a large bowl. Add the remaining salad ingredients and toss well. Serve on lettuce-lined plates, topped with avocado slices and optional cracked pepper garnish.


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