Cucumber Beet Salad

Ingredients:

2 cups of Water

1 cup Quinoa or Couscous

3 Green Onions Chopped

½ Cup Chopped Mint

½ Cup Flat-Leaf Parsley

2-3 Beets Cubed

1-2 Cucumbers Cubed

For the Dressing:

4 tablespoons Lemon Juice

2 tablespoons Olive Oil

1 1/2 teaspoon Cumin

1 teaspoon Salt

1/2 teaspoon Black Pepper

Pinch of Cayenne Pepper

Instructions:

v Wrap the beets in foil and bake in a 450 F oven for 30 to 60 mn. Unwrap, let cool enough to handle and peel. Cut beets in small cubes.

v Bring the water to a boil. Add quinoa stir, cover, reduce to simmer. Cook until quinoa is soft and water is absorbed (25-30mn). Let cool. (Alternately drop 2 cups of Couscous in  4 cups of boiling water.)

v Whisk the ingredients for the dressing in a large bowl.

v Add the onions, mint, parsley, beet, and cucumber to the bowl with the dressing. Mix well.

v Stir in the quinoa/couscous and set aside in the fridge (or a room temperature)  to blend the flavors.