Recipe courtesy of Mary Sue Milliken and Susan Feniger

Quinoa Salad

Name: Quinoa Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
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

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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.

Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 8 servings

Nutrition Info

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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.