Quinoa and Cucumber Salad

1 cup quinoa
2 cups water
salt and freshly ground pepper
2 tablespoons red-wine vinegar
2 tablespoon extra-virgin olive oil
½ English cucumber, quartered lengthwise and thinly sliced
3 scallions, thinly sliced
¼ cup craisins
¼ cup packed fresh flat-leaf parsley

Combine quinoa and the water in a medium saucepan; add 1 teaspoon salt, and bring to a boil. Put lid on and turn heat down to a simmer and cook 12 minutes, or until quinoa is tender and most of the liquid is absorbed. Remove from heat and let sit for 10 minutes. Remove lid and fluff with a fork. Transfer to a medium bowl, and cool to room temperature.

Add vinegar, oil, cucumber, scallions, parsley, and craisins; season to taste with salt and pepper, and toss to combine. Serve at room temperature or chilled. If making ahead, drizzle with more red wine vinegar just before serving

Serves 4-6