Try this perfect summer salad

Here’s a delicious, light salad recipe to try this summer. It doesn’t contain mayonnaise, so it holds up well in the heat—making it the perfect addition to your next summer cookout or barbeque. Plus, it’s got loads of healthy vegetables, herbs, and fats—to keep your waistline in check.

Quinoa Salad

Ingredients:

• 3 quarts water
• 1½ cups quinoa, rinsed
• 5 pickling cucumbers, peeled, trimmed, and cut into ½-inch dices
• 1 small red onion, cut into ¼-inch dices
• 1 large tomato, cored, seeded, and diced
• 1 bunch parsley, stems discarded and leaves chopped
• 2 bunches mint, stems discarded and leaves chopped
• ½ cup macadamia nut oil
• ¼ cup champagne vinegar
• Juice of 1 lemon
• 1½ teaspoons coarse sea salt
• ¾ teaspoon freshly ground black pepper
• 4 heads endive, trimmed and separated into individual spears
• 1 avocado, peeled, pitted, and diced

Directions:

1. In a large saucepan, bring the water to a boil over medium heat. Add the quinoa, stir once, and return to a boil. Cook uncovered for 12 minutes. Strain the quinoa and rinse well under cold water, shaking the colander well to remove all moisture.
2. Transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, oil, vinegar, lemon juice, and salt and pepper, and toss well.
3. To serve, spoon the quinoa mixture onto endive spears and top with avocado.