Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.
|1 1/2 cup||quinoa, rinsed|
|5||pickling cucumbers , peeled, ends trimmed, and cut into 1/4-inch cubes|
|1||small red onion, cut into 1/4-inch cubes|
|1||large tomato, cored, seeded, and diced|
|1||bunch italian parsley leaves, chopped|
|2||bunches mint leaves , chopped|
|1/2 cup||extra-virgin olive oil|
|1/4 cup||red wine vinegar|
|1||lemon , juiced|
|1 1/2 teaspoon||salt|
|3/4 teaspoon||freshly ground black pepper|
|4||heads endive , trimmed and separated into individual spears|
|1||avocado , peeled, seeded and diced, for garnish|
Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a 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, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.