Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Aztecan Quinoa Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 429
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 44
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 602
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
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.