Quinoa Salad
Ingredients
1½ cups Quinoa, rinsed
5 English Cucumbers, peeled, ends trimmed, and cut into ¼ inch cubes
1 small Red Onion, cut into ¼ inch cubes
1 large Tomato, cored, seeded, and diced
1 bunch Italian Parsley Leaves, chopped
2 bunches Cilantro Leaves, chopped
½ cup Cold Pressed Olive Oil
¼ cup Balsamic Vinegar
1 Lemon, freshly juiced
1½ teaspoons Sea Salt
¾ teaspoon Black Pepper, freshly ground
4 heads Endive, trimmed and separated into individual spears
1 Avocado, peeled, seeded and diced, for garnish
Directions
1. Bring water to a boil in a large saucepan
2. Add the quinoa, stir once, and return to a boil
3. Cook uncovered, over medium heat for 12 minutes
4. Strain and rinse well with cold water, shaking the sieve well to remove all moisture
5. When dry, transfer the quinoa to a large bowl
6. Add the cucumbers, onion, tomato, parsley, cilantro, olive oil, vinegar, lemon juice, salt, and pepper and toss well
7. Spoon onto endive spears, top with avocado, and serve