Anti-Inflammatory Quinoa Salad

Start by rinsing 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes.

After 15 minutes, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes.

Fluff the quinoa with a fork and set it aside to cool. While the quinoa is cooling, chop 1 medium cucumber and 1 cup of cherry tomatoes into bite-sized pieces.

In a large mixing bowl, combine the cooled quinoa, chopped cucumber, and cherry tomatoes. Add 1/4 cup of finely chopped red onion and 1/4 cup of fresh parsley to the bowl.

In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of honey, and salt and pepper to taste.

Pour the dressing over the salad and toss gently to combine all the ingredients. Serve the salad immediately or refrigerate it for 30 minutes to allow the flavors to meld together.