| 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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