Recipe courtesy of Mary Sue Milliken and Susan Feniger

Quinoa Salad

  • Level: Easy
  • Yield: 8 servings
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
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.
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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

  1. 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.
  2. 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.

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amyeastlack7

This is good, but I've been cooking Quinoa for years and I use 1 3/4 cup Water, 1 Cup Quinoa - bring to boil then cover and simmer for 15 minutes. Turn off then let it sit for 10 minutes then fluff with fork. My quinoa is always perfect this way. Just thought I'd put this out there. I do love the combination of veggies and condiments and I added lots of fresh herbs including Italian parsley and basil, jalapeños for those spice lovers and/or crushed red pepper.

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