Ruscona - Shine

Ingredients:
- 1 cup quinoa
- 2 cups water
- 1/2 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste

Rinse the quinoa under cold running water to remove its natural coating, which can be bitter.

In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over high heat.

Once boiling, reduce the heat to low and cover the pan. Simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.

Remove the quinoa from heat and let it sit covered for 5 minutes. Fluff it with a fork and allow it to cool to room temperature.

In a large bowl, combine the cooled quinoa, cucumber, bell pepper, red onion, and parsley.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour this dressing over the quinoa salad and toss to combine thoroughly.

Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors.