June Recipe - Quinoa Tabbouleh

INGREDIENTS
1/2 cup quinoa
kosher salt
1 cup English cucumber
3/4 cup finely chopped tomato
2 tablespoons finely chopped red onion
2 tablespoons slice scallions
1/4 cup finely chopped fresh parsley leaves
1 1/2 tablespoons finely chopped fresh mint leaves
1/2 tablespoon extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar

DIRECTIONS
Rinse the quinoa under running water for about 2 minutes. Cook the quinoa