1 cup vegetable broth or stock
1 cup water (or an additional cup of broth for a richer salad)
1 cup quinoa (purchase the already-rinsed kind)
2 cups cubed, peeled cucumber
3/4 cup chopped dried sweetened cranberries (or other dried fruit)
1/3 cup thinly sliced green onion
1 cup finely chopped flat leaf parsley
1/3 cup fresh lemon juice
1 teaspoon lemon zest, optional
1/3 cup extra virgin olive oil
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1. Prepare the quinoa by bringing the broth and water to a boil, add the quinoa, cover, reduce heat to low and steam for 15 to 20 minutes. Quinoa is done when light and fluffy and a small curly “thread” is unfurled from the grain.
2. While the quinoa is cooking, add cucumber, cranberries, onion, and parsley to medium bowl. Set aside. Whisk together the dressing (lemon juice, zest, oil, salt and pepper) and set aside.
3. Turn the cooked quinoa out onto a large plate and spread to cool, about 5 minutes. When grains are lukewarm, combine the grain with vegetables. Drizzle the dressing over the salad and toss. Serve immediately or refrigerate until ready to serve. May be served chilled or at room temperature.