Aztecan quinoa salad
Experience the exotic flavors of Aztec cuisine with our vibrant quinoa salad. Packed with fresh ingredients and zesty dressings, it's a culinary delight!
Ingredients:
- 1 1/2 cups quinoa
- 5 pickling cucumbers, peeled and cut into 1/4-inch dice
- 1 small red onion, cut into 1/4-inch dice
- 1 bunch Italian parsley, leaves only, chopped
- 2 bunches mint, leaves only, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Juice of 1 lemon
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 6 romaine lettuce leaves
- 1 avocado, peeled, seeded and sliced, for garnish
- Cracked Black Pepper Garnish, (optional)
Instructions:
- Start by boiling 3 quarts of water in a big saucepan. Put in the quinoa, give it a stir, and bring it back to a boil. Let it cook without a cover on medium heat for about 10 minutes. Drain and rinse the quinoa thoroughly with cold water. Ensure to shake the strainer properly to eliminate excess moisture.
- Once the quinoa is dry, move it to a sizable bowl. Mix in the rest of the salad components and mix thoroughly. Present it on plates lined with lettuce, garnished with avocado slices and cracked pepper if desired.
Summary:
- Calories: 2581 kcal
- Fat: 156 g
- Protein: 57 g
- Carbs: 266 g
- Potassium: 5683 mg
- Magnesium: 861 mg