Quinoa Salad
Serves:
8
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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.
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Cook Time:
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Ingredients:
| 12 cups | water |
| 1 1/2 cup | 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 teaspoon | 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:
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.
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.
Source: foodnetwork.com
