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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By pemfdpemfd_11979055
San Mateo, 43
on June 28, 2010
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This was sooooo good. It is prolly best as a side dish. However it was a warm summer night and we just used it as our main course.
My local store only had one bushel of mint, so thats all we used and it didnt appear that the dish suffered. In fact, another bushel seemed like it might have been over kill, but to each their taste.
Lastly, we chopped the roman and diced up the avocado and added it directly to the dish.
This is a darn good recipe and we will serve it again.
By Eemmbb
Fort Bragg, CA
on August 04, 2009
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I adore quinoa for its health benefits and its unusual texture. I have made this recipe a half dozen times, both for personal and party consumption. It is always a hit!! I would suggest, for the person who thought it herbacious, to use equal parts parsley and mint. That has been the most popular of the variations I have tried.
By jadetreect_7788450
New Haven, CT
on May 27, 2007
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This salad is such a hit, light and fluffy and really well balanced. Absolutely my new standard to take to pot-lucks and picnics! Delicious! I wouldn't change one ingredient!
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