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Quinoa Salad with Cucumbers and Bell Peppers

2 cups uncooked quinoa
2 tablespoons extra virgin olive oil
1 lemon
1/2 cup cucumber, peeled, seeded, finely diced
1/4 cup diced red bell pepper
Salt and freshly ground black pepper
To cook the quinoa: Heat a medium sauce pan over medium-high heat. Add the quinoa and bring to a simmer. Reduce the heat to simmer gently for about 15 minutes or until the quinoa is tender but not mushy. Drain and transfer the quinoa to a baking sheet to cool. Once cool, fluff the quinoa with a fork and reserve. Toss the cooled quinoa, cucumbers and bell peppers in a large bowl. Slowly add the olive oil, lemon juice, and salt and pepper to taste.