Aztecan Quinoa Salad

Ingredients

• 1 ½ cups quinoa
• 5 pickling cucumbers, peeled and cut into ¼-inch dice
• 1 small red onion, cut into ¼-inch dice
• 1 bunch Italian parsley, leaves only, chopped
• 2 bunches mint, leaves only, chopped
• ½ cup olive oil
• ¼ cup red wine vinegar
• + 6 more ingredients
• • Juice of 1 lemon
  • 1 ½ teaspoons salt
  • ¾ teaspoon freshly ground black pepper
  • 6 romaine lettuce leaves
  • 1 avocado, peeled, seeded and sliced, for garnish
  • Cracked Black Pepper Garnish, (optional)

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.

View full recipe at SpringPad