Cook quinoa using the directions on the bag adding a glug of olive oil, 1/2 tsp kosher salt, 1/4 tsp red pepper flakes.
When done, remove from the heat and let cool a bit. Place quinoa in a bowl and add the ingredients below:
1-2 garlic cloves-pressed or minced
1 medium onion-diced
2 tomatoes-diced
3/4-1 whole english cucumber or 4-5 baby pickling cucumbers-diced
2-4 tbsp fresh mint-snip or cut into ribbons
5 tbsp extra virgin olive oil
3-4 tbsp balsamic vinegar
salt and pepper to taste
Mix and plate. Refrigerate. Will last 2-3 days…if it’s not eaten sooner.