Quinoa Salad

Clipped from: http://www.leepfrog.com/~ssnow/Recipes/aztecquinoasalad.txt

Aztecan Quinoa Salad
Recipe by: Mary Sue Milliken and Susan Feniger
This recipe serves:    8

Preparation time :   40 minutes
Cooking time :   15 minutes

Ingredients
12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled,ends trimmed,cut into 1/4" cubes
1 small red onion, cut into 1/4" cubes
1 medium tomato, cored, seeded and diced
1 bunch (1/2 cup) Italian parsley leaves, chopped
1 bunch (1/2 cup) cilantro leaves, 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
8 romaine lettuce leaves

Cooking Instructions
1. Bring water to a boil in a large saucepan. Add quinoa,stir  
once, and return to boil.Cook uncovered, medium heat 12 minutes.Strain
rinse well with cold water,shake the sieve well to remove 
moisture.
2. When dry, place the quinoa in a large bowl. Add cucumber,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,serve  
on chilled plates.

Nutrition Facts

Serving Size about 3/4 cup salad
Amount Per Serving
Calories 276
Total Fat 15 g
    Saturated Fat 2 g
Cholesterol 0 mg
Sodium 451 mg
Total Carbohydrate 29 g
    Dietary Fiber 4 g
Protein 6 g
Percent Calories from Fat 49%
Percent Calories from Protein 9%
Percent Calories from Carbohydrate 42%