Ingredients:

• 1 cup uncooked quinoa, rinsed in a fine-mesh colander
• 2 cups water
• 1 medium cucumber chopped
• 1 medium boiled bell pepper, chopped
• ¾ cup chopped onion
• 2 tsp. olive oil
• 1 chopped tomato
• ¼ cup chopped boiled cauliflower
•  lemon juice (from 1-2 lemons)
• 2 cloves garlic, pressed or minced
•  black pepper & salt to taste
• Spring onion

Method:

• To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to boil. Cook until the quinoa has absorbed all of the water. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
• In a large serving bowl, combine the cucumber, cauliflower, bell pepper, tomato onion Set aside.
• In a small bowl, combine the olive oil, lemon juice, garlic and salt. Whisk until blended, then set aside.
• Once the quinoa is mostly cool, add it to the serving bowl, and put the veggies on top and mix it well..
• Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavour, let the salad rest for 5 to 10 minutes before serving.
• Garnish it with some spring onion
• This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.