Spicy Quinoa Salad with Tomato & Cucumber

Directions

Add the quinoa in a bowl, and cover with cold water.

Allow to sit for 5 to 10 minutes.

Drain through a strainer, and rinse until the water runs clear.

Bring the 3 cups water to a boil in a medium saucepan.

Stir in ½ salt and the quinoa.

Bring to a boil again, and reduce the heat to low.

Cover and simmer 15 minutes or until the quinoa is tender and translucent, each grain should have a little thread.

Drain off the water in the pan through a strainer, and bring the quinoa back to the pan.

Cover the pan with a clean dishtowel to replace the lid and let sit for 10 to 12 minutes.

If making for the freezer, uncover and let cool, then put in plastic bags.

Flatten the bags and seal.

Meanwhile, add the finely diced cucumber in a colander, and sprinkle with salt.

Toss and let sit for 15 to 20 minutes.

Rinse the cucumber with cold water, and drain on paper towels.

Add onion in a bowl and cover with cold water.

Allow to sit for 5 to 8 minutes, then drain, rinse with cold water and drain on paper towels.

Mix together the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a big bowl.

Stir in the cucumber, onion, quinoa and cilantro.

Toss together until evenly coated, and season with salt and pepper if desired.

Garnish with sliced avocado and reserved cilantro sprigs.

Serve.