Quinoa Salad

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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