Appeared in Everyday Food Jan./Feb. 2008
1 c. quinoa, rinsed
coarse salt and ground pepper
2 Tb. red wine vinegar
1 Tb. olive oil
1/2 English cucumber, quartered lengthwise and thinly sliced
3 scallions, thinly sliced
1/4 c. packed fresh parsley leaves
In med. saucepan, bring quinoa and 1 c. salted water to a boil. Reduce to a simmer; cover and cook until water has been absorved and quinoa is tender - 11-13 min. Transfer to a med. bowl and cool to room temp.
To quinoa, add vinegar, oil, cucumber, scallions, and parsley, season with salt and pepper, and toss to combine. Serve at room temp. or chilled.