Quinoa Salad Serves 4 12 cups water 1 1/2 cups quinoa, rinsed 2 english 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 1 avocado, peeled, seeded and diced, for garnish (optional) 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 or romaine lettuce, top with avocado, and serve. Back to Dinner Recipes