Quinoa is the new darling of my pantry; I like its nutty flavor and versatility. This salad makes a great lunch to pack to work or school.

Steps

1. In a mustard-sized jar with a lid, combine lemon juice and extra-virgin olive oil with ground cumin, salt, and sugar. Shake until well blended.
2. Bring 3 cups of water to a boil in a medium saucepan. Add the quinoa and a large pinch of salt. Lower the heat, cover the pan, and simmer for 12 to 15 minutes, until the liquid is absorbed and you can see the spiral inside each quinoa kernel. Set aside to cool.
3. In a medium-large bowl, toss cooled quinoa with prepared vegetables, chopped herbs, and dressing. Season to taste with salt and pepper.