Cucumber Mint Quinoa Salad

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 teaspoon Kosher salt
• 1 large cucumber, peeled if thick-skinned, unpeeled if thin-skinned
• 1/4 cup thinly sliced mint
• 1 tablespoon thinly sliced green onion or chopped chives
• 3-4 tablespoons seasoned rice vinegar
• 2 teaspoons extra virgin olive oil
• 1 avocado, peeled and chopped, optional

Directions

1. Look at the quinoa package first; if the label calls for rinsing, rinse it, and if it does not, move right along. Put the quinoa into a 1 1/2 to 2 quart saucepan, pour in the water, and stir in 1/2 teaspoon of salt. Bring it up to a boil, then lower the heat so it simmers. Cover the pan and cook for 15 minutes, until the quinoa is done, then take it off the heat.
2. Allow the quinoa to come to room temperature. To speed things up, spread it across a sheet pan so it cools more quickly.
3. Slice the cucumber crosswise through the center, then cut each piece lengthwise into quarters. Scrape away most of the seeds and throw them out. Cut the cucumber again crosswise into pieces that are 1/4-inch to 1/2-inch thick.
4. Once the quinoa is cool, transfer it to a large bowl and toss it gently with the cucumber, mint, and green onion. Drizzle on the seasoned rice vinegar and toss again, then add the olive oil and give it another gentle mix. Taste and adjust with more salt or seasoned rice vinegar if needed. If you are using avocado, fold it in carefully at the end.