Quinoa and Cucumber Salad
Source: Everyday Food
1 cup quinoa, rinsed
2 T red wine vinegar
1 T olive oil
1/2 English cucumber, quartered lengthwise and thinly sliced
3 scallions, thinly sliced (both white and green parts)
1/4 cup packed fresh parsley leaves
coarse salt and fresh ground pepper
In a med saucepan, bring quinoa and 1 cup salted water to a boil.
Reduce to a simmer; cover and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
Transfer to a med bowl, and cool to room temperature.
To quinoa, add vinegar, oil, cucumber, scallions and parsley; season to taste with salt and pepper, toss to combine.
Serve at room temp or chilled.
4 servings