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Recipe Name: Aztecan Quinoa Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 1/2 Cup(s) Quinoa
5 Pickling cucumbers, peeled
and cut
into 1/4" dice
1 Red onion, cut into 1/4"
1 Italian parsley, leaves
only chopped
2 Mint, leaves only chopped
1/2 Cup(s) Olive oil
1/4 Cup(s) Red wine vinegar
Juice of 1 lemon
1 1/2 Teaspoon(s) Salt
3/4 Teaspoon(s) Freshly-ground black pepper
6 Romaine lettuce leaves
=== GARNISH ===
1 Avocado, peeled seeded
And sliced
=== OPTIONAL ===
1 Cracked black pepper
Garnish see * Note
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 - Formatted for MasterCook by MR MAD, aka Joe
Comiskey - 08-20-1996 Recipe by: Susan Feniger
and Mary Sue Milliken Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 712
Calories From Fat: 353
Total Fat: 40.4g
Cholesterol: 0mg
Sodium: 955.8mg
Potassium: 2924.3mg
Carbohydrates: 76.8g
Fiber: 27.3g
Sugar: 11.7g
Protein: 21.5g

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