Found this quinoa salad recipe on Food Network and made minor modifications to fit our taste. Has a lovely mildly tangy taste and fresh crunch texture. It’s super healthy, with the protein-heavy quinoa and nutrient dense vegetables. Makes fora great light side or snack.
- 6 c water
- 2 c quinoa, rinsed
- 2 Japanese cucumbers, cut into 1/4-inch cubes
- 1 medium red onion, cut into 1/4-inch cubes
- 3 large tomatoes, diced
- 1 bunch Italian parsley, chopped
- 1/4 c mint leaves, chopped
- 1 c extra-virgin olive oil
- ½ cup red wine vinegar
- 1 T salt
- 1 t black pepper
Bring the water to a boil in a large saucepan. Add the quinoa, stir, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.