Aztecan Quinoa Salad

By devogirl

Prep Time: 30 Minutes
Level: Easy
Cook Time: 10 Minutes

Food Network Kitchens

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, chopped leaves only
• 2 Bunches Mint, chopped leaves only
• 1/2 Cup Olive Oil
• 1/4 Cup Red Wine Vinegar
• Juice of 1 Lemon
• 1 1/2 TSPS Salt
• 3/4 TSPS Freshly Ground Black Pepper
• 6 Romaine Lettuce Leaves
• 1 Avocado, peeled, seeded and sliced for garnish
• Cracked Black Pepper Garnish (Optional)

Preparation

Step 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.

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 an optional Cracked Pepper garnish.