Aztecan Quinoa Salad

• 1 12 cups quinoa
• 5 pickling cucumbers, peeled, and cut into 1/4 inch dice
• 1 small red onion, cut into small dice
• 1 bunch fresh flat-leaf Italian parsley, leaves only, chopped
• 2 bunches of fresh mint, leaves only, chopped
• 12 cup olive oil
• 14 cup red wine vinegar
• 1 lemon, juice of
• 1 12 teaspoons salt
• 34 teaspoon fresh ground black pepper
• 6 romaine lettuce leaves (optional)
• 1 avocado, peeled, seeded, sliced (drip lime juice over it to prevent browning)
• cracked black pepper, garnish

1. Boil 3 quarts of water in a large saucepan.
2. Add the quinoa, stir once, and return to boil.
3. Cook, uncovered, over moderate heat for 10 minutes.
4. Strain, rinse well with cold water.
5. Shake the sieve well to remove all moisture.
6. When dry, transfer the quinoa to a large bowl.
7. Add the remaining salad ingredients & toss well.
8. Serve on romaine on plates, topped with avocado and cracked pepper.

quinoa, pickling cucumbers, red onion, flatleaf italian parsley, mint, olive oil, red wine vinegar, lemon, salt, fresh ground black pepper, avocado, cracked black pepper

Taken from www.food.com/recipe/aztecan-quinoa-salad-347214 (may not work)