Quinoa and Cucumber Salad

• 1 cup quinoa, rinsed
• 1 cup water
• Coarse salt and freshly ground pepper
• 2 tablespoons red-wine vinegar
• 1 tablespoon 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

1. Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil.
2. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes.
3. (The germ ring should be visible along the outer edge of the grain.)
4. Transfer to a medium bowl, and cool to room temperature.
5. Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine.
6. Serve at room temperature or chilled.

quinoa, water, salt, redwine vinegar, extravirgin olive oil, cucumber, scallions, parsley

Taken from www.epicurious.com/recipes/food/views/quinoa-and-cucumber-salad-388056 (may not work)