Carnivale Summer Quinoa Salad

1 cup quinoa, rinsed several times

2 cups water

1 teaspoon kosher salt

½ cucumber, diced into small squares

½ red onion, diced small

¼ bunch cilantro, chopped fine

¼ bunch flat leaf parsley, chopped fine

Fresh lime juice, about two limes

2 tablespoons high-quality extra virgin olive oil

Bring water and salt to a boil and add quinoa. Turn heat down to low and cook until all the water is absorbed, about 15 minutes. Fluff with a fork and let sit with the lid on for 5 minutes. Let cool in a mixing bowl.

When quinoa is cool, toss all ingredients together thoroughly and taste for seasoning. Add more salt and pepper as needed.

Serves four to six.

Nutrition values per serving: 160 calories, 6 g fat (0.5 g saturated), 21 g carbohydrates, 2 g fiber, 4 g protein, 0 cholesterol, 400 mg sodium.

Chef Mark Mendez, Carnivale, Chicago