Aztecan Quinoa Salad

Ingredients

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

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

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