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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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.] 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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