AZTECAN QUINOA SALAD

Aztecan Quinoa Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

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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)

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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