Quinoa Salad

Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed[ the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.]

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 12 cups water
  • 1 1/2 cups quinoa, rinsed
  • 5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
  • 1 small red onion, cut into 1/4-inch cubes
  • 1 large tomato, cored, seeded, and diced
  • 1 bunch Italian parsley leaves, chopped
  • 2 bunches mint leaves, chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon, juiced
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 heads endive, trimmed and separated into individual spears
  • 1 avocado, peeled, seeded and diced, for garnish
Directions

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.

When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

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    This recipe is featured in:

    Healthy Side Dish Recipes