Ingredients

1 1/3 cups quinoa (about 1/2 pound), rinsed 1/2 cups water 2 kumquats--halved, seeded and coarsely chopped 2 tablespoons coarsely chopped cilantro 1/4 cup pure olive oil 2 1/2 tablespoons fresh lemon juice 1/2 teaspoon kosher salt 1 large Bosc pear--peeled, cored and cut into 1/2' dice 1 medium cucumber--peeled, seeded and cut into 1/2' dice 1 cup coarsely chopped stemmed watercress In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat, stirring often, until just tender, about 12 minutes; the grains should be separate and intact. Drain the quinoa and let cool completely In a small bowl, combine the kumquats and cilantro with the olive oil, lemon juice and salt and let steep for 5 minutes. In a large bowl, toss together the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again. Serve at once

Description

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