1 1/2 cups
,cut into 1/4" cubes
,cored, seeded and diced
red wine vinegar
1 1/2 teaspoons
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
Number of Servings: 8
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin