| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Aztec | Toohot01 | 4 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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 - http://www.foodtv.com 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.
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