Recipe courtesy of Mary Sue Milliken and Susan Feniger

Aztecan Quinoa Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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)


  1. 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.
  2. 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.