1/4 cup fresh lime juice
1/4 teaspoon ground white pepper
1 fresh jalapeño pepper, seeded and minced
1 teaspoon coarse salt
1/2 cup olive oil
3 cups raw quinoa
1 cup cucumber, peeled, seeded, and diced
1 cup tomato, seeded and diced
1/2 cup scallions, white only, sliced thin
1/3 cup chopped Italian parsley
1/3 cup chopped mint
Make a vinaigrette by whisking together the lime juice, white pepper, jalapeño pepper, and salt, then gradually adding the olive oil.
Place the quinoa in a fine sieve and wash under running water, rubbing the quinoa with your hands, for a few minutes.
In a pot large enough to hold the ingredients comfortably, combine 2 quarts of water and the cleaned and drained quinoa.
Bring to the boil, lower the heat, and simmer, uncovered, for about 10 minutes, or until the quinoa is barely tender. (Do not overcook).
Remove from the heat and pour through a strainer.
Drain thoroughly, and let cool. (Do not rinse).
Place the cooled quinoa in a serving bowl with the cucumber, tomato, scallions, parsley, and mint and toss.
Add the reserved vinaigrette and toss again.
Correct seasoning with extra salt and white pepper to taste, and serve.
LuAnn found other references online to this or similar recipes. Lorna Sass suggested piling the salad on lettuce leaves and garnishing with sliced avocado.