1 cup quinoa
1 1/2 cups water
3 teaspoons salt
1/2 cup fresh lemon juice or lime juice
11/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
3/4 cup parsley, finely chopped
1/4 cup fresh mint, finely chopped
6 – 8 scallions, white part and light green sections, finely chopped
1 red or orange bell pepper, chopped
1 cup cucumber, diced
Before cooking, rinse the quinoa thoroughly.
In a medium saucepan, add rinsed quinoa, water and 1 teaspoon salt. Bring to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes. If there’s excess water, drain through a strainer and then spoon the quinoa back into the saucepan. Let sit uncovered or with a paper towel covering for 16 – 18 minutes. Use a fork to fluff the quinoa.
To make the dressing, whisk together the lemon (or lime) juice, olive oil, 2 teaspoons of salt, and cumin.
Transfer quinoa to a large bowl, drizzle dressing over and toss until well combined. Add remaining ingredients and mix until well combined.