1. Option One: Use a fine mesh strainer to rinse the quinoa in cold water. Place the rinsed quinoa in a rice cooker and add 4 cups of water and turn the rice cooker on. Let it cool in the refrigerator after cooking it.

2. Option Two: Use a fine strainer to rinse the quinoa in cold water. Place the rinsed quinoa in a 4-quart medium saucepan. Add 4 cups of water. Bring the mixture to a boil, cover it, and let it simmer for 15 minutes. Remove from heat and let it cool a bit and then place it in the refrigerator.

Combine the extra-virgin olive oil, Balsamic vinegar, minced garlic, lemon juice, honey, and salt and pepper. Use a whisk to stir the dressing. Refrigerate until ready to serve the salad.

1. Remove the chilled quinoa from the refrigerator and place it in a large bowl you will serve the salad in.

2. Add the chopped cucumbers.

3. Put the spinach or basil on top of the quinoa.

4. Layer the sliced black olives next.

5. Add the chopped purple red onions.

6. Sprinkle the tomatoes on the very top.

7. Drizzle the dressing over the top.

8. Gently mix or fluff the salad together.

9. Salt and Pepper to taste. Enjoy.

1. Ingredients: 2 cups organic quinoa and 4 cups of water

2. Rinse and drain the quinoa in a fine screen colander.

3. Place the quinoa and water in the inner pot of the pressure cooker.

4. Lock the lid in place and set it to pressure.

4. I set it on rice which is 6 minutes and let it release naturally which means it continues to cook a little more.