Free Recipe Aztecan Quinoa Salad
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Aztecan Quinoa Salad Recipe
1-1/2 c Quinoa
5 Pickling cucumbers; peeled
-and cut
; into 1/4 dice
1 sm Red onion; cut into 1/4
-dice
1 bn Italian parsley; leaves
-only, chopped
2 bn Mint; leaves only, chopped
1/2 c Olive oil
1/4 c Red wine vinegar
Juice of 1 lemon
1-1/2 ts Salt
3/4 ts Freshly-ground black pepper
6 Romaine lettuce leaves
=== GARNISH ===
1 Avocado; peeled, seeded
; and sliced
=== OPTIONAL ===
1 Cracked Black Pepper
-Garnish; see * Note
Aztecan Quinoa Salad Preparation
* Note: See the Cracked Black Pepper Garnish recipe which is included in this collection. Bring 3 quarts of water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Strain and rinse well with cold water. Shake the sieve well to remove all moisture. When dry, transfer the quinoa to a large bowl. Add the remaining salad ingredients and toss well. Serve on lettuce-lined plates, topped with avocado slices and optional Cracked Black Pepper Garnish. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6163 broadcast 08-12-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 08-20-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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