Colorful Quinoa Salad

• 1 cup raw quinoa
• 2 peppers any color, sweet is best
• 1 cucumber
• 1/8 cup olive oil
• 1/4 cup rice vinegar
• 1 tablespoon parsley

Cook quinoa according to instructions. Most quinoa cook 2 parts liquid to one part quinoa (2 cups water to one cup quinoa for example). Bring water to a boil, pour quinoa into saucepan, return to a boil, cover and let cook for 10-15 minutes until all the water is absorbed. Cool quinoa while chopping peppers and cucumber into 1/4 inch squares. When the quinoa is cooled, mix liquid, peppers, cucumber and parsley. This holds for about 1-3 days and is best served cool.