White Quinoa With mint and pickled cucumber

This mother of all grains is rocking all weight watchers , good conscious beings and how. Available in red, black and white, I bought mine online from a organic food store #desiorigins.com

Ingredients:
White Quinoa 1.5 cups (soaked for 30mins)
Water for boiling the grain 1.5 cups
Red wine vinegar 1/4 cup
Brown sugar 2 tsp
Cucumber 1 cup
Mint leaves 1/2 cup
Cherry tomatoes (optional)
Garlic 3 cloves
Spring onions with shoots 1/2 cup
Cumin seeds 1 tsp
Green olives 1/4 cup
Feta Cheese 5-6 cubes
Extra virgin olive oil
Mixed herb seasoning
Kosher salt


Preparation:

Boil the water and add quinoa to it and simmer for 10-15 mins. Cook till you see the tails out. Cover with a lid for another 10 mins.

Take 1/4 cup water and bring it to a boil, addd 1/4 cup red wine vinegar and brown sugar to boil again. Set aside in a beaker and cool. Cut cucumber (without peeling, just remove seeds) into small think cubes.
Take a jar and fill it with cucumber , cherry tomatoes and cloves of garlic. Add the red wine vinegar mix to the jar and seal aside for a day ( one can you this proration as a stand alone accompaniment for salads or snacks or sandwhich a etc.).

In a non sticky skillet, heat some olive oil and add cumin seeds and some squashed garlic to it, toss till the cumin seeds start crackling , follow with spring onions. Sauté for a few mins and set aside to cool.

Plate the cooked quinoa in a serving platter and add the sauté onions, mint leaves, pickled cucumbers and tomatoes (without the vinegar dressing).
Toss over gently and add the dressing made from extra virgin olive oil and mixed Greek herbs.
You can squeeze some fresh lime in the dressing if need be. Serve with some feta cheese and green pitted olives on the top.