Quinoa Salad

Name: Quinoa Salad
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

14 ingredients

7 steps

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.
2

Add the quinoa, stir once, and return to a boil.
3

Cook uncovered, over medium heat for 12 minutes.
4

Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
5

When dry, transfer the quinoa to a large bowl.
6

Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well.
7

Spoon onto endive spears, top with avocado, and serve.