Spicy Quinoa, Cucumber and Tomato Salad

1 cup quinoa
3 cups of water
Salt to taste )1/2 or 3/4 teaspoon)
2 cups diced cucumber
1 small red onion
2 cups finely diced tomatoes
1 or 2 jalapeno or Serrano peppers ( to taste) seeded and finely chopped
1/2 cup chopped cilantro, plus springs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinigar or sherry vinigar
3 tablespoons of extra virgin olive oil
Can add avocado, sliced for garnish. ( Not counted in calories)

Place the quinoa in a bowl, and cover with cold water. Let sit for 5 minutes. Drain through a strainer, rinse until the water runs clear. Bring the 3 cups of water to a boil in a medium saucepan. Add salt 1/2 to 3/4 teaspoon and the quinoa. Bring to a boil, 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 return the quinoa to the pan. Cover the pan with a clean dish cloth, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover, and allow to cool, then place in plastic bags. Flatten the bags and freeze.
2. Meanwhile, place the finely diced cucumber in a strainer, sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, drain on paper towels. If using onion, place in bowl and cover with cold water. Let sit for 5 minutes, then drain ,rinse with cold water and drain on paper towels.
3. Combine the tomatoes, chilies, vinigar, lime juice and the olive oil in a bowl. Add the cucumber and onion, season to taste, add the quinoa and the cilantro. Toss together. and taste. Adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.
Serves six.

Number of Servings: 6

Recipe submitted by SparkPeople user TUBLADY.