Sesame CucumberQuinoa Salad

 8 Serving    

 (Courtesy of Ted’s Recipes)

2         cups uncooked quinoa (rinsed and drained)

3         cups seedless cucumbers circular cut

1         medium size onion cut half moon and thinly sliced

1         tablespoon black sesame seeds

1 ½     tablespoon crushed red peppers

1         cup rice vinegar

¼        cup sesame oil

¼        cup canola oil

4         tablespoons tamari

1         tsp agave

1         tsp sea salt or to taste

     ·  Place quinoa in hot boiling water stir and adjusted heat to medium

         and place lid on pot. Let cook for 15 to 20 minutes; Let cool

     ·  Mix circular cut cucumbers and thinly sliced onion in a bowl; add 2 

         teaspoons of sea salt. Let set for 2 hours and then, drain water off.

     ·  Mix oils, vinegar, tamari, fresh ginger, crushed red peppers black             

         sesame seeds, agave, and salt to taste; blend well.

      · Pour mixed vinaigrette dressing over quinoa and vegetables and serve