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Aztecan Quinoa Salad

Yield: 4 servings

Ingredients and directions for this recipe

1 1/2 c Quinoa
5 Pickling cucumbers; peeled
-and cut
; into 1/4" dice
1 sm Red onion; cut into 1/4"
-dice
1 bn Italian parsley; leaves
-only, chopped
2 bn Mint; leaves only, chopped
1/2 c Olive oil
1/4 c Red wine vinegar
Juice of 1 lemon
1 1/2 ts Salt
3/4 ts Freshly-ground black pepper
6 Romaine lettuce leaves
=== GARNISH ===
1 Avocado; peeled, seeded
; and sliced
=== OPTIONAL ===
1 Cracked Black Pepper
-Garnish; see * Note

* Note: See the "Cracked Black Pepper Garnish" recipe which is
included in this collection.

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. 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. This recipe yields 4 to 6
servings.

See also:
Previous recipe Azteca Hominy
Next recipe Aztecburgers

Or try one of these recipes:
Coconut Rice Desert (mochi)
Oatmeal Rose Honey Facial