If you don't have seasoned rice vinegar, just add a little honey or sugar and some salt and pepper to regular rice vinegar until you get the balance of sweet and sour you like.
- 1 cup quinoa (we prefer red quinoa)
- 2 cups water
- 1/2 teaspoon Kosher salt
- 1 large cucumber, peeled if thick-skinned, unpeeled if thin-skinned (about 3/4 pound cucumber)
- 1/4 cup thinly sliced mint
- 1 tablespoon thinly sliced green onion or chopped chives
- 3-4 tablespoons seasoned rice vinegar
- 2 teaspoons extra virgin olive oil
- 1 avocado, peeled and chopped (optional)
1 Cook the quinoa: Check your package of quinoa. If it says to rinse it, then rinse it. If not, then skip. Place the quinoa in a 1 1/2 to 2 quart sized saucepan. Add the water. Add half a teaspoon of salt. Bring to a boil. Reduce to a simmer.
Cover and cook for 15 minutes, until the quinoa is cooked. Remove from heat.
2 Cool the quinoa: Let the cooked quinoa cool to room temperature. You can help cool down the quinoa quickly by spreading it out on a sheet pan.
3 Prep cucumbers: Cut the cucumber in half in the middle. Then cut each half lengthwise into quarters. Scoop out most of the seeds and discard. Cut the cucumber pieces again, this time crosswise in 1/4-inch to 1/2-inch thick slices.
4 Assemble the salad: When the quinoa has cooled, place it in a large bowl and gently with the cucumber chunks, the mint, and green onion.
Sprinkle with seasoned rice vinegar and toss again. Sprinkle with olive oil and gently toss. Add more salt or seasoned rice vinegar to taste. Gently fold in chopped avocado if using.