Ingredients
3/4 cup quinoa, washed, strained, and rinsed twice
1/3 cup roughly chopped parsley
1 small cucumber, peeled, seeded, and diced
Juice of 1/2 lemon
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preparation
Combine the quinoa and 1 1/2 cups of water in a 2-quart saucepan over high heat. Bring to a boil, cover, reduce the heat, and simmer 10 to 12 minutes, until all of the water is absorbed. Drain and run under cold water. Toss in the remaining ingredients and serve.
