Cooking From Memory ~ A Recipe Journal

Quinoa Salad with Cucumbers, Mint and Avocado


Ingredients ~

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 3 cucumbers, peeled, ends trimmed, and cut into ¼ inch cubes
  • ½ small red onion, diced
  • 1 large tomato, cored, seeded, and diced
  • 1 bunch Italian parsley leaves, chopped
  • 1 bunch mint leaves, chopped
  • 1/3 cup extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1 lemon, juiced
  • ½ teaspoon salt
  • ½ teaspoon cracked pepper
  • 2 heads endive, trimmed and separated into individual spears (optional)
  • 1 avocado, peeled, seeded and diced for garnish

Method ~

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. Toss well. Spoon into endive spears, top with avocado and serve.


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