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Christian Vegetarian Association Presents:
Take Heart!
Quinoa Salpicon


4 cups cooked quinoa -- fluffed and cooled slightly
1 cup cucumber -- peeled, seeded, and diced
1 cup tomatoes -- finely chopped
1 jalapeno pepper -- seeded and diced
1/4 cup scallions -- thinly sliced
2/3 cup parsley -- minced
1/3 cup fresh mint -- minced
3 tablespoons olive oil
3 tablespoons freshly squeezed lime juice (NOT lemon)
1/2 teaspoon salt, or to taste
1/8 teaspoon ground pepper
8 large radicchio or lettuce leaves
1 ripe avocado -- peeled, pitted, and sliced

In a large bowl, combine the quinoa, cucumber, tomatoes, jalapeno, scallions, parsley, and mint.  In a blender, food processor, or small jar, blend together the oil, lime juice, salt, and pepper.  Pour the dressing over the quinoa mixture and toss to coat the grains and vegetables thoroughly. Taste and add more lime juice or salt as needed.  (The salad should be assertively seasoned.)  Serve on individual platters mounded into radicchio cups and garnished with avocado slices.  Variation: Instead of using the avocado for garnish, dice it and toss it into the salpicon.

Your question and comments are welcome

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