Aztecan Quinoa Salad Recipe

Name: Aztecan Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups quinoa; 5 pickling cucumbers, peeled, and cut into 1/4 inch dice; 1 small red onion, cut into small dice; 1 bunch fresh flat-leaf Italian parsley, leaves only, chopped; 2 bunches of fresh mint, leaves only, chopped; ½ cup olive oil; ¼ cup red wine vinegar; 1 lemon, juice of; 1 ½ teaspoons salt; ¾ teaspoon fresh ground black pepper; 6 romaine lettuce leaves (optional); 1 avocado, peeled, seeded, sliced (drip lime juice over it to prevent browning); cracked black pepper, garnish

Servings: persons

1 ½ cups quinoa
5 pickling cucumbers, peeled, and cut into 1/4 inch dice
1 small red onion, cut into small dice
1 bunch fresh flat-leaf Italian parsley, leaves only, chopped
2 bunches of fresh mint, leaves only, chopped
½ cup olive oil
¼ cup red wine vinegar
1 lemon, juice of
1 ½ teaspoons salt
¾ teaspoon fresh ground black pepper
6 romaine lettuce leaves (optional)
1 avocado, peeled, seeded, sliced (drip lime juice over it to prevent browning)
cracked black pepper, garnish

1
Boil 3 quarts of water in a large saucepan.
2
Add the quinoa, stir once, and return to boil.
3
Cook, uncovered, over moderate heat for 10 minutes.
4
Strain, rinse well with cold water.
5
Shake the sieve well to remove all moisture.
6
When dry, transfer the quinoa to a large bowl.
7
Add the remaining salad ingredients & toss well.
8
Serve on romaine on plates, topped with avocado and cracked pepper.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups quinoa, 5 pickling cucumbers, peeled, and cut into 1/4 inch dice, 1 small red onion, cut into small dice, 1 bunch fresh flat-leaf Italian parsley, leaves only, chopped, and more.

Yes, Aztecan Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Aztecan Quinoa Salad

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