Aztecan Quinoa Salad

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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)