Aztecan Quinoa Salad

This recipe serves:  4 6 8

6 cups water
3/4 cup quinoa,rinsed
2 1/2 pickling cucumbers,peeled, ends trimmed and cut into 1/4" cubes
1/2 small red onion,cut into 1/4" cubes
1/2 medium tomato,cored, seeded and diced
1/2 bunch (1/4 cup) Italian parsley leaves, chopped
1/2 bunch (1/4 cup) cilantro leaves, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
juice of 1/2 lemon
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 romaine lettuce leaves
1. 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.

2. 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.

3. Top each romaine leaf with about 3/4 cup of the salad and serve on chilled plates.

Serving Size: about 3/4 cup salad

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