Ingredients

1 cup quinoa, rinsed

1 cup water

Coarse salt and freshly ground pepper

2 tbsp red wine vinegar

1 tbsp 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

  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. Transfer to a medium bowl and cool to room temperature.

  2. Add vinegar, oil, cucumber and parsley; season with salt and pepper and toss to combine. Serve at room temperature or chilled.