Spicy Quinoa, Cucumber and Tomato Salad

This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

1 cup quinoa

3 cups water

Salt to taste

2 cups diced cucumber

1 small red onion, finely minced (optional)

2 cups finely diced tomatoes

1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped

½ cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar or sherry vinegar

3 tablespoons extra virgin olive oil

1 avocado, sliced, for garnish

Directions at nytimes.com

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