2 c  Raw quinoa
8 c  Water
1 c  Cucumber, peeled, seeded &
-- diced
1 c  Tomato, seeded & diced
1/2 c  Scallions, sliced
1/3 c  Italian parsley, chopped
1/3 c  Mint, chopped

–VINAIGRETTE–
1/4 c Lime juice
1/4 ts Ground white pepper
1 Fresh chile, seeded & minced
1 ts Coarse salt
1/2 c Olive oil

Rinse quinoa under running water and drain. Place the quinoa and water in
a large saucepan, cover, and bring to a boil over high heat; this should
take about 5 minutes. Remove the cover and lower the heat; simmer 10
minutes longer. Drain the quinoa and cool. While the quinoa is cooking,
make the vinaigrette. In a bowl, whisk together the lime juice, pepper,
chile and salt. Gradually add the olive oil, stirring constantly. Set
aside. When the grain has cooled, assemble the salad. In a bowl place the
quinoa with the cucumber, tomato, scallions, parsley and mint. Toss to mix
the ingredients, then add the vinaigrette and toss thoroughly. Season to
taste with salt and white pepper.