- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1/2 cup Quinoa
- 1 1/3 cups Water
- 6 tablespoons Extra Virgin Olive Oil
- 2 tablespoons White Wine Vinegar
- 2 tablespoons Organic Parsley chopped
- 1 tablespoon Organic Lemon juice freshly squeezed
- 2 cloves Organic Garlic *Roasted and Chopped
- 1 teaspoon Basil chopped
- 1/4 teaspoon Dried Crush Red Peppers
- 1 pinch Oregano chopped
- 1 pinch Cayenne Pepper
- 1 Organic Cucumbers diced
- 2 Organic Tomatoes diced
- 2 Scallions sliced into thin rounds
- 6 ounces Black Beans cooked
- 4 ounces Green Olives sliced
- 1 head Butter Lettuce torn
Directions
In a medium sauce pan, bring water to a boil. Add quinoa to the water, turn off the heat and cover to steam. This should take about 5 – 8 minutes. When cooked, set aside to cool to room temperature.
In a large mixing bowl, whisk together the olive oil, vinegar and the next 7 ingredients. In another bowl, combine the cucumber, tomatoes, scallions, black beans and olives. Gently fold in the quinoa and mix all ingredients completely. Adjust seasonings and place over a bed of butter lettuce.
