Quinoa Salad with Lemon Vinaigrette

recipe from Heather Brown
brought by Becky Wilson

1 cup quinoa, rinsed
1/4 tsp. kosher salt
1 bunch watercress, roughly chopped about 2 cups
1 cucumber, peeled, seeded and diced
1 large carrot, peeled and grated
5 radishes, cut into matchsticks or grated
1 roasted red pepper, diced

Lemon Vinaigrette
1/4 cup fresh lemon juice
1/3 cup olive oil (I use a little less)
1/2 tsp. kosher salt

1. Add quinoa, salt and 1 1/2 cups water to a saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 13-15 minutes, until the water is absorbed. Turn off the heat and let the quinoa sit for 5 minutes. Set aside to cool completely.

2. In large serving bowl, combine the cooled quinoa, watercress, cucumber, carrot, radishes and red pepper.

3. To make the dressing, in a small bow, whisk together all of the dressing ingredients. Add to the quinoa and vegetables and toss gently to combine. If there is any salad left over, refresh it with a bit of lemon juice and olive oil and serve at room temperature.