Quinoa for dinner in lettuce leaves

Ingredients:

• 1.5 cups quinoa, rinsed
• 2.8 liters of water
• 5 pickling cucumbers, peeled, trimmed, cut into 0.5 cm cubes.
• 1 small red onion, diced into 0.5cm cubes
• 1 large tomato, cored, peeled and diced
• 1 bunch parsley leaves, chopped
• 2 bunches mint leaves, chopped
• 0.5 cups olive oil
• 1/4 cup red wine vinegar
• Juice of 1 lemon
• 1.5 tsp salt
• 3/4 tsp ground black pepper
• 4 bunches endive, trimmed and separated into leaves
• 1 avocado, peeled, pitted and diced, for serving

Preparation:

1. Bring 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. Then drain and rinse the quinoa under cold water, shaking the colander well to remove all the water.
2. Once the quinoa is dry, transfer it to a large bowl. Add the cucumbers, onion, tomatoes, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and mix well.
3. Spread the mixture on the lettuce leaves, top with avocado and serve.