Aztecan Quinoa Salad

Brought to you by FoodFit
This recipe serves: 8
Preparation time: 40 minutes
Cooking time: 15 minutes

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed and cut into 1/4" cubes
1 small red onion, cut into 1/4" cubes
1 medium tomato, cored, seeded and diced
1 bunch (1/2 cup) Italian parsley leaves, chopped
1 bunch (1/2 cup) cilantro leaves, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
juice of 1 lemon
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
8 romaine lettuce leaves

Bring water to a boil in a large saucepan. Add the quinoa, stir once, and
return to 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, cilantro, olive oil, vinegar, lemon
juice, salt and pepper and toss well. Top each romaine leaf with about 3/4
cup of the salad and serve on chilled plates.


Nutrition Facts Serving size: about 3/4 cup salad Calories 276 Total Fat
15 g Saturated Fat 2 g Protein 6 g Total Carbohydrate 29 g Dietary Fiber 4
g Sodium 451 mg Percent Calories from Fat 49% Percent Calories from
Protein 9% Percent Calories from Carbohydrate 42% Recipe Recipe Brought to
you by FoodFit

This recipe serves: 8
Preparation time: 40 minutes
Cooking time: 15 minutes


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