Quinoa Salad with Vegetables

Quinoa cooks up light and fluffy in about fifteen minutes, and once it's cooled it makes a sturdy base for a salad that can sit at room temperature without wilting. Rinsing the quinoa well before cooking helps wash away its naturally bitter outer coating, so the finished grain tastes cleaner.

Cucumber, cherry tomatoes, red bell pepper, and grated carrot bring crunch and color, while olive oil and lemon juice keep the dressing simple. Because quinoa is a naturally gluten-free grain, this salad is an easy option to bring to a potluck or pack for lunch when you're not sure what everyone can eat.

Serve it chilled or at room temperature — it holds up well either way. and it travels well for a packed lunch too.