A few years ago, everyone seemed to discover this “brand new” ingredient called quinoa that seemed to be a magic grain: full of protein, versatile, and filling. That’s why it’s called the “wonder grain.” Hailing from South America, quinoa cooks faster than rice and you can throw it together in a pinch. Here’s a delicious salad adapted from Food Network you can make in 20 minutes anytime you’re craving a delicious and healthy, filling meal or a colorful side that everyone will enjoy.
What You Need
12 cups water
1.5 cups quinoa
5 pickling cucumbers, cut into cubes
1 red onion, cut into cubes
1 tomato, cut into cubes
Italian parsley leaves, chopped
mint leaves, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
juice of 1 lemon
1.5 teaspoons salt
3/4 teaspoon black pepper
4 heads of endive, separated into spears
1 avocado, diced
What To Do
Boil the water in a large pan. Add the quinoa, stir once well and let the water come back to a boil. Once the water is boiling, turn the heat to medium and cook the quinoa uncovered for 12 minutes.
Once it is cooked through, strain the quinoa and rinse with cold water. Shake out the colander and make sure all moisture is removed.
After your quinoa has dried out, toss it into a large serving bowl. Add in the vegetables, herbs, vinegar, olive oil, lemon juice, salt, and pepper. Adjust to your liking.
Scoop the salad into the endive spears and then sprinkle some avocado as a garnish.