Aztecan Quinoa Salad

• 1 1/2 cups quinoa
• 5 pickling cucumbers, peeled and cut into 1/4-inch dice
• 1 small red onion, cut into 1/4-inch dice
• 1 bunch Italian parsley, leaves only, chopped
• 2 bunches mint, leaves only, chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Juice of 1 lemon
• 1 1/2 teaspoons salt
• 3/4 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.
2. Add the quinoa, stir once and return to a boil.
3. Cook, uncovered, over moderate heat 10 minutes.
4. Strain and 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 and toss well.
8. Serve on lettuce-lined plates, topped with avocado slices and optional cracked pepper garnish.

quinoa, pickling cucumbers, red onion, italian parsley, bunches mint, olive oil, red wine vinegar, lemon, salt, freshly ground black pepper, avocado, pepper

Taken from www.foodnetwork.com/recipes/aztecan-quinoa-salad-recipe.html (may not work)