Stellar Star

The first time I tasted quinoa was at a hospital volunteer luncheon. It was a sage-and-onion flavored accompaniment to roast pork. Only a few people there had seen it before. It’s from South America, it’s pronounced “KEEN-wah,” and it’s lighter and more nutritious than other grains.

Quinoa Salad

1 1/2 cups quinoa

5 small cucumbers, coursely chopped

1 red onion, coarsely chopped

1 large tomato, coarsely chopped

1 bunch parsley leaves, chopped

2 bunches mint leaves, chopped

1/2 cup olive oil

1/4 cup red wine vinegar

1 lemon, juiced

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

4 heads endive, trimmed and separated into spears

1 chopped avocado for garnish

Cook quinoa according to directions. Rinse with cold water, shaking sieve to remove excess moisture. Transfer to large bowl. Add cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.