[edit] Ingredients
1 ½ |
cups Quinoa |
5 |
Pickling cucumbers peeled and cut into 1/4" dice |
1 |
small Red onion cut into ΒΌ" dice |
1 |
bn Italian parsley, leaves only chopped |
2 |
bn Mint, leaves only chopped |
½ |
cup Olive oil |
¼ |
|
|
Juice of 1 lemon |
1 ½ |
teaspoons Salt |
¾ |
teaspoon Freshly-ground black pepper |
6 |
Romaine lettuce leaves |
1 |
Avocado peeled, seeded and sliced |
1 |
Cracked Black Pepper Garnish see * Note |
[edit] Preparation
Step 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. |
Step 2 |
When dry, transfer the quinoa to a large bowl. Add the remaining salad ingredients and toss well. Serve on lettuce-lined plates, topped with avocado slices and optional Cracked Black Pepper Garnish. |
Step 3 |
[edit] About Aztecan Quinoa Salad
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