Best Aztecan Quinoa Salad Recipes

AZTECAN QUINOA SALAD

Aztecan Quinoa Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

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)

Steps:

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.
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.

AZTECAN QUINOA SALAD

AZTECAN QUINOA SALAD image

Categories Salad Side

Yield 8

Number Of Ingredients 13

Ingredients

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed and cut into 1/4" cubes
1 small red onion, cut into 1/4" cubes
1 medium tomato, cored, seeded and diced
1 bunch (1/2 cup) Italian parsley leaves, chopped
1 bunch (1/2 cup) cilantro leaves, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
juice of 1 lemon
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
8 romaine lettuce leaves

Steps:

1. Bring water to a boil in a large saucepan. Add the quinoa, stir once, and return to 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, cilantro, olive oil, vinegar, lemon juice, salt and pepper and toss well. 3. Top each romaine leaf with about 3/4 cup of the salad and serve on chilled plates.

AZTECAN QUINOA SALAD

Aztecan Quinoa Salad image

How to make Aztecan Quinoa Salad

Provided by @MakeItYours

Number Of Ingredients 13

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)

Steps:

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.
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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