How to make it

  • Heat the canola oil in a saucepan.
  • Add the quinoa and toast, stirring constantly, until golden brown.
  • Add the onions, garlic, and oregano, and stir until aromatic.
  • Add the stock and bring to a simmer.
  • Add salt and pepper to taste. Cover tightly and cook for 20 minutes, or until the grain is tender.
  • Spread the mixture on a sheet pan to cool. Then scoop everything into a bowl and fold in the cucumbers, tomatoes, cooked beans, onions, mint, jalapeños, and cilantro.
  • Season with the juice of one lime.
  • Gently fold in the avocado.
  • Serve with endive leaves as shown in the photograph.

People Who Like This Dish 3
Reviews & Comments 3

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  • sherrydear 2 years ago
    I wonder if the quinoa would be crunchier if the toasting /cooking steps were reversed, toasting last and adding it at the end? Has anyone tried this?
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  • dond 8 years ago
    If you use black beans (something like Goya canned black beans), you obviously wouldn't need to cook them ahead of time.
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    " It was excellent "
    valinkenmore ate it and said...
    Nice presentation and the recipe sounds great. Will be giving this one a try!
    Was this review helpful? Yes Flag

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