This recipe comes to us from Danna Korn.
2 tablespoons lime juice
1/8 teaspoon white pepper
1 fresh jalapeño, seeded and minced
½ teaspoon coarse salt
¼ cup olive oil
1½ cups quinoa
½ cup peeled, seeded and diced cucumber
½ cup seeded and diced tomato
¼ cup sliced green onions, white part only
¼ cup chopped Italian parsley
¼ cup chopped fresh mint
Salt and freshly ground black pepper to taste
Make vinaigrette by whisking together lime juice, pepper, jalapeño, salt and olive oil. Set aside.
Place quinoa in a fine sieve and wash under running water, rubbing with hands for a few minutes. Drain. In a large pot, combine 1 quart water and quinoa. Bring to a boil, lower heat and simmer uncovered for about 10 minutes, until quinoa is barely tender. Do not overcook. Strain, drain thoroughly and let cool. Do not rinse.
Toss with cucumber, tomato, green onions, parsley, mint and vinaigrette. Add salt and pepper to taste. Best served at room temperature. Leftovers will keep for a day or so in the refrigerator. Return to room temperature before serving and add splash of fresh lime juice.