Quinoa, Cucumber And Currant Salad - cooking recipe

Ingredients

1 cup quinoa
4 cups water
3 tablespoons vegetable oil
3 tablespoons balsamic vinegar or 3 tablespoons sherry wine vinegar
2 -3 drops Tabasco sauce (optional)
1/2 cup currants or 1/2 cup raisins
2 cucumbers
salt & freshly ground black pepper

Preparation

Rinse quinoa well under running water and drain.
Bring water to a boil in a medium size saucepan over medium heat. Add the quinoa and simmer uncovered until tender, 10 to 15 minutes.
Meanwhile, mix the oil, vinegar and Tabasco if using in a serving bowl. Add the currants. Peel, seed and cut the cucumbers into small dice and add them to the bowl.
When the quinoa is tender, drain it well and add to bowl. Toss all ingredients together while the grain is still warm. Season to taste with salt and pepper and serve at room temperature or chilled.