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Ingredients
  • 12 cups water
  • 1 ½ cups quinoa, rinsed
  • 5 pickling cucumbers, peeled, ends trimmed, and cut into ¼-inch cubes
  • 1 small red onion, cut into ¼-inch cubes
  • 1 large tomato, cored, seeded, and diced
  • 1 bunch Italian parsley leaves, chopped
  • 2 bunches mint leaves, chopped
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 lemon, juiced
  • 1 ½ teaspoons salt
  • ¾ teaspoon freshly ground black pepper
  • 4 heads endive, trimmed and separated into individual spears
  • 1 avocado, peeled, seeded and diced, for garnish
Steps
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