This is similar to an Israeli salad but with health protein filled quinoa. Make it the day before for even more flavor enhancement.
1.5 cups quinoa
1/2 cup pine nuts or almonds
3 persian cucumbers or one english cucumber, peeled and finely diced (2.5 cups)
3/4 cup seeded and finely diced tomatoes
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup olive oil
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1. Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or until quinoa is tender and small “tails” bloom from grains.
2. Preheat oven to 400°F. Spread pine nuts or almonds on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.
3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.