Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 12 cups water

  2. 1 1/2 cups quinoa , rinsed

  3. 5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes

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

  5. 1 large tomato , cored, seeded, and diced

  6. 1 bunch Italian parsley leaves, chopped

  7. 2 bunches mint leaves, chopped

  8. 1/2 cup extra-virgin olive oil

  9. 1/4 cup red wine vinegar

  10. 1 lemon, juiced

  11. 1 1/2 teaspoons salt

  12. 3/4 teaspoon freshly ground black pepper

  13. 4 heads endive , trimmed and separated into individual spears

  14. 1 avocado, peeled, seeded and diced, for garnish

Instructions Jump to Ingredients ↑

  1. 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.

Comments

882,796
Send feedback