Quinoa Salad


This healthy, summery salad is filled with flavor and nutrients. Give it a try today!

Here’s what you need (Makes 8 Servings)

  • 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 spears1 avocado, peeled, seeded and diced, for garnish


Instructions

  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.

  2. 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.

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