Week 19-Quinoa Salad

8 servings

Ingredients:

12 cups water

1 1/2 cups quinoa, rinsed

5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes

1 small red onion, cut into 1/4-inch cubes

1 large tomato, cored, seeded, and diced

1 bunch Italian parsley leaves, chopped

2 bunches mint leaves, chopped

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 lemon, juiced

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

4 heads endive, trimmed and separated into individual spears

1 avocado, peeled, seeded and diced, for garnish

Directions

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, 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.