Dinner Tonight: Spicy Quinoa Salad

In a large bowl, cover the quinoa with cold water and allow to sit for 5 minutes.

Drain in a strainer and rinse until the water runs clear, then transfer to a medium saucepan. Cover with 3 cups water and bring to a boil.

Add salt to taste (1 teaspoon or so), reduce the heat to low, and simmer for 15 minutes until the grain becomes slightly translucent.

Drain off excess water, cover the pot with a dish towel, replace the lid, and allow to sit for 10 minutes.

In the meantime, combine the cucumber, tomato, cilantro, and olive oil in a large bowl with a pinch of salt. In a separate bowl, combine the onion, lime juice, and vinegar. Allow to sit while the quinoa finishes cooking.

Combine the vegetables and toss to coat, then stir in the quinoa. Season to taste with salt, oil, and/or more lime juic, and serve immediately with sliced avocado.