This salad makes a great, light addition to your meal. You can either have it on the side, or add your protein to it.
Just a little tip about quinoa before I get into this delicious recipe: if it makes you gassy, rinse it for a few minutes before you cook it. The grains are too small to rinse in any of the colanders I have, so I just soak it in a pot of water and drain it using the lid. It’s kind of a pain, but it’s works, and it is well worth it!
Ideal Protein: Phase 4
- 12 cups water
- 1 1/2 cups quinoa, rinsed
- 1 regular cucumber or 5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
- 2 cups asparagus, steamed and chopped
- 1 small red onion, cut into 1/4-inch cubes
- 1 pint (2 cups) of cherry or grape tomatoes, halved
- 1 bunch Italian parsley leaves, chopped
- 2 bunches mint leaves, chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- 1 1/2 teaspoons sea salt
- 3/4 teaspoon freshly ground black pepper
- 4 heads endive, trimmed and separated into individual spears or just add to any type of greens.
- Bring the water to a boil in a large saucepan.
- Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes.
- Strain and rinse well with cold water and remove all moisture.
- When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well.
- Spoon onto endive spears or greens, and serve.
Adapted from this recipe.
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