Cucumber and Onion Quinoa Salad

Ingredients (Serves 6)

For the salad

• 1 1/2 cups quinoa (dry)
• 2 1/4 cups water
• 1/2 teaspoon salt
• 2 cups diced cucumber
• 1 1/2 to 2 cups grilled bunching and cippolini onions
• 1 tablespoon fresh dill, chopped

For the dressing

• 1/3 cup White Wine Vinegar
• 2 tablespoons olive oil
• 1 1/2 teaspoons sugar
• S+P to taste

Instructions

Bring quinoa, water and salt to a boil in a saucepan, cover the pan, reduce the heat and simmer for 15 minutes. When the quinoa is finished cooking, fluff it with a fork. Set the cooked quinoa aside in a large mixing bowl.

Slice onions into half-moons and grill, using a pinch of salt. (I used a grill skillet on the stove top.) Dice the cucumbers (I like to leave the peel on.) Chop the fresh dill.

For the dressing, whisk the vinegar, oil and sugar with a fork in a small bowl.

To assemble, add cucumber, grilled onion and dill to the quinoa and lightly toss in the large mixing bowl. Drizzle the dressing over the quinoa and toss gently. Salt and pepper to taste.

Chill in the refrigerator for at least two hours before serving, but this salad is even better the next day so plan ahead to chill overnight! Garnish with dill and serve.