Mise en place

• Wash and dry produce.
• Peel and dice the cucumber and onion. Dice the tomato. Chop the parsley and mint. Combine in a large bowl.
• Measure out the ingredients.

Cook the quinoa

• Rinse the quinoa. Place the quinoa in a fine-mesh strainer (or colander lined with cheesecloth), and rinse thoroughly with cool water. Drain well.
• In a pan, add the quinoa, water and the salt and bring to a rolling boil. Cover, lower heat and simmer covered for 15 minutes.
• Turn off heat and let stand covered for 5 minutes.
• After 5 minutes, remove the lid, fluff the quinoa gently with a fork.
• Let cool.

Prepare

• Add the cooled quinoa to the vegetables and drizzle with olive oil, vinegar, lemon juice, salt, and pepper. Toss lightly.

Serve chilled and enjoy!