Directions

1. Make the quinoa : In a fine mesh strainer, rinse the quinoa under cold water, then place into a sauce pot with 3 ½ cups of water. Add a pinch of salt and bring to a boil. Once boiling, stir and reduce to lowest heat and then cover, and cook for 20 minutes. Remove the lid, stir and set aside warm with the lid on.
2. Pickle the vegetables: To make the pickled carrots, place 1/4 cup vinegar, 2 Tbsp sugar, and 1/4 cup water into a small saucepan and bring to a boil. With a grater or a peeler, grate or peel the carrots into ribbons and place into a mixing bowl. Pour the hot vinegar mixture over the carrots and allow to cool down to room temperature, about 15 minutes.
3. While the vinegar mixture cools, peel the cucumber. If using a regular cucumber, slice into quarters lengthwise and cut out the seeds. For the European or Persian cucumber, cut in half lengthwise and slice thinly. Add sliced cucumbers to the carrots, allowing them to soak in the vinegar for another 15 minutes.