Ingredients

• 1 1/2 cups quinoa
• 5 pickling cucumbers, peeled and cut into 1/4-inch dice
• 1 small red onion, cut into 1/4-inch dice
• 1 bunch Italian parsley, leaves only, chopped
• 2 bunches mint, leaves only, chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Juice of 1 lemon
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 6 romaine lettuce leaves
• 1 avocado, peeled, seeded and sliced, for garnish
• Cracked Black Pepper Garnish, (optional)

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Instructions

1. 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.
2. 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 pepper garnish.