Quinoa and Cucumber Salad

By á-161741

Ingredients

• 1 cup quinoa, rinsed
• 1 cup water
• Coarse salt and freshly ground pepper
• 2 tablespoons red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 English cucumber, quartered lengthwise and thinly sliced crosswise
• 3 scallions, trimmed and thinly sliced
• 1/4 cup packed fresh flat-leaf parsley leaves

Preparation

Step 1

Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature. Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.