Aztecan Quinoa Salad Recipe

• 1 1/2 c. Quinoa
• 5 x Pickling cucumbers peeled and cut into 1/4" dice
• 1 sm Red onion cut into 1/4" dice
• 1 bn Italian parsley, leaves only minced
• 2 bn Mint, leaves only minced
• 1/2 c. Extra virgin olive oil
• 1/4 c. Red wine vinegar Juice of 1 lemon
• 1 1/2 tsp Salt
• 3/4 tsp Freshly-grnd black pepper
• 6 x Romaine lettuce leaves
• 1 x Avocado peeled, seeded and sliced
• 1 x Cracked Black Pepper Garnish see * Note

1. Bring 3 qts of water to a boil in a large saucepan.
2. Add in the quinoa, stir once and return to a boil.
3. Cook, uncovered, over moderate heat 10 min.
4. Strain and rinse well with cool water.
5. Shake the sieve well to remove all moisture.
6. When dry, transfer the quinoa to a large bowl.
7. Add in the remaining salad ingredients and toss well.
8. Serve on lettuce-lined plates, topped with avocado slices and optional Cracked Black Pepper Garnish.
9. This recipe yields 4 to 6 servings.

quinoa, cucumbers, red onion, italian parsley, extra virgin olive oil, red wine vinegar juice, salt, freshlygrnd black pepper, avocado, pepper

Taken from cookeatshare.com/recipes/aztecan-quinoa-salad-72684 (may not work)