What To Do:
1. Rinse the Quinoa:
Place the quinoa into a fine mesh strainer. Rinse under cold water for a solid minute, swishing the quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.)
2. Toast the Quinoa:
In a medium sauce pan, over medium-high heat, add 1 teaspoon of canola oil and the drained quinoa. Cook, stirring, for 1 minute.
3. Cook the Quinoa:
Add 1 cup water and Σ teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered for 15 minutes. Remove pot from heat and let stand, COVERED, for 5 minutes…don’t lift the lid! Fluff the quinoa gently with a fork. (note: If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy don’t worry, just return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.)
4. Prep the Vegetables: While quinoa is cooking, halve the tomatoes and olives. Cut the cucumber into small chunks.