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Ingredients

• 2 tablespoons canola oil
• 1 cup quinoa, rinsed
• 1 cup finely diced onion
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano, crumbled
• 1 1/4 cups chicken stock
• salt and black pepper to taste
• 1 cup seeded, diced cucumber
• 2 cups seeded, diced tomato
• 1 cup white kidney beans (canned)
• 1/2 cup diced red onion
• 1 tablespoon chopped fresh mint
• 1 tablespoon minced jalapeno
• 2 tablespoons finely chopped fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 2 cups diced avocado
• 24 belgium endive leaves

Description

Adapted From A Recipe By John Barkley For The Culinary Institute Of America And The Produce For Better Health Foundation, This Is A Healthy,...

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