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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 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.

My Private Notes

Name: Aztecan Quinoa Salad
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
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)