Quinoa Salad

1 cup {170 g}

Quinoa, washed if necessary

2 cup {474 g}

water/stock

2 TBL {30 g}

white wine vinegar

2 TBL {30 g}

rice wine vinegar

1 tsp {4.2 g}

sugar

1/2 tsp {3.0 g}

salt

3 TBL {40 g}

olive oil

1/4 cup {2.2 g}

fresh dill

2 cup {238 g}

diced cucumber, quarters

2 cup {298 g}

cherry tomatoes

Wash quinoa if necessary and toast over medium heat until fragrant.

Add 2 c liquid and bring to boil, turn heat to low and cook for 15 m. Let sit 3 off heat then fluff with fork, Cool.

Prepare dressing and dice vegetables, when quinoa is cool, add and mix. Adjust seasoning.