Quinoa Salad
Serves:
8
Prep Time:
Cook Time:
Total Time:
Tomato, cucumbers, herbs and a simple lemon dressing spruce up this quinoa dish. Spoon the grain salad into endive spears and top with cubes of creamy avocado.
Prep Time:
Cook Time:
Total Time:
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
