2 C water
1 C Quinoa – rinsed and drained
1 small shallot, minced
½ tsp crushed red pepper flakes
3 tbsp champagne vinegar (I’ve used rice vinegar in place of)
1/3 c extra-virgin olive oil
1 English cucumber – peeled, halved lengthwise and thinly sliced crosswise
¾ c chopped fresh parsley
Combine quinoa, water, and 1 tsp salt in saucepan and bring to a boil. Reduce heat, cover and simmer until quinoa is tender, about 15 minutes. Drain off any excess water and then spread quinoa onto a sheet pan (this helps it cool quickly and not overcook) and set aside.
In a large mixing bowl, combine shallot, pepper flakes and vinegar. Slowly drizzle in oil, whisking constantly until emulsified. Stir in quinoa, cucumber, and parsley. Season with salt to taste.
This salad will keep in the fridge for a few days.