“Quinoa Salad”

Here’s fun & healthy brunch recipe by ‘Chef Sarang Joshi’ of “Quinoa Salad”
It’s also a great party starter…









“Quinoa Salad”
– 12 cups water
– 1 n 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 n 1/2 teaspoons salt
– 3/4 teaspoon freshly ground black pepper
– 4 heads endive or ice berg lettuce, trimmed and separated into individual spears/cups
– 1 avocado, peeled, seeded and diced, for garnish

– 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.