Quinoa Salad

My sister Eliza recently served this cool and light salad at a family dinner. If you aren't familiar with quinoa--it's a grain-like crop with edible seeds.  It is cooked and used similar to rice, but has a different taste and texture.  It is widely appreciated for its nutritional value and is increasingly used in the United States.

Quinoa Salad (say "keen-wa")
1 cup uncooked quinoa
2 cups water

1/4 c. red onion, diced or diced scallions
2 c. cucumber, peeled and diced
cherry tomatoes, quartered

1/2 lemon
2 Tb. olive oil
feta, optional
salt and pepper to taste

Put quinoa in a strainer and rinse well about 2 minutes, mixing with your hand. Place quinoa, a little salt and water in saucepan and bring to a boil. Reduce to simmer, cover and cook until water is absorbed (10-15 minutes). It will be soft, translucent, and appear to be sprouted. Allow to cool. Add diced vegetables, drizzle with olive oil and lemon juice. Stir gently and enjoy. This keeps well and is good the next day.

Rinsing quinoa helps remove a bitter taste. It is good cooked with a little chicken bouillon and served as a warm side dish.

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