2 tablespoons plus 1/2 cup chopped fresh Italian parsley
1 clove garlic minced
1 cup water
1/2 cup quinoa rinsed
1/2 cup finely chopped, seeded cucumber
1/2 cup chopped, seeded tomato
1/4 cup chopped, fresh mint
8 red or green lettuce leaves
Directions
Whisk oil, lemon juice, 2 tablespoons parsley, and garlic in small bowl. Season dressing to taste with salt and pepper.
Bring 1 cup water to boil in heavy medium saucepan. Add quinoa; cover, reduce heat to low, and cook until water is absorbed and quinoa is tender, about 13 minutes. Transfer to large bowl; cool.
Add cucumber, tomato, mint, and remaining 1/2 cup parsley to quinoa. Add dressing; toss to coat.
Arrange 2 lettuce leaves on each of 4 plates. Spoon quinoa atop lettuce and serve.
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