1/2 cup quinoa
1 cup water
1 bay leaf
1/4 tsp salt
1/2 cup sliced english cucumber
1/2 cup fresh mint
1 tsp salt
2 tbsp olive oil
2 tbsp apple cider vinegar
Put the water, quinoa, bay leafand salt in a sauce pan and bring to a boil. Cover and let simmer for 15 minutes, leave to cool.
In a food processor pulse together the mint, jalapeno, salt, olive oil and vinegar.
In a medium bowl mix together the cooled quinoa, sliced cucumber and the mint sauce. Cover and refrigerate until ready to serve.