Aztecan Quinoa Salad

From Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken---known as The Too Hot Tamales who own Border Grill in Santa Monica/Las Vegas and Ciudad in Los Angeles. My sister in law, Martha Wright, is the editor.  

Serves 6-8 

Ingridients 

12 c water 

1 1/2 cups Quinoa, rinsed 

5 cucumbers, peeled, ends removed, and cut into 1/4 inch dice 

1 small red onion, cut into 1/4 inch dice 

1 medium tomato cored, seeded, and diced 

1 bunch Italian parsley leaves, chopped (1/2 cup) 

1 bunch cilantro leaves chopped (1/2 cup) 

1/2 cup olive oil 

1/2 cup red wine vinegar 

juice of 1 lemon 

1 1/2 teaspoons salt 

3/4 teaspoon pepper 

6 romaine lettuce leaves 

PREP

Bring water to a boil in a large saucepan. Add Quinoa, stir once, and return to a boil. Cook, uncovered, over moderate 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 cucumbers, onion, tomato, parsley, cilantro, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Serve on lettuce-line plates or chill.  

VARIATION

For a good vegetarian cocktail party tidbit, fill small romaine spears with the Aztecan Quinoa Salad. Even meat eaters will enjoy this delicious, and healthy appetizer. Or, serve the salad in a bowl of Gazpacho for a summertime treat. This recipe has endless summer salad variations--think any crunchy vegetable. 

NOTES

Basil works in place of cilantro for Italian version. 

SERVING SUGGESTIONS

Served it with "refried" black beans, guacamole, and kids had quesadillas (sad to say they didn't love quinoa the first time but I will keep trying). Our refried beans are canned beans cooked with onion, garlic, cumin, pepper and mashed with an immersion blender.