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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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.
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