Directions

• In a bowl, add the quinoa and then a layer of cold water. Give it five minutes to sit. Rinse thoroughly until the water is clean after draining through a strainer. In a medium saucepan, heat the 3 cups of water until it is boiling. Add the quinoa along with salt (1/2 to 3/4 teaspoon). Bring back to a boil, then turn down the heat. Quinoa should be transparent and soft, with a thin thread running through each grain, after 15 minutes of simmering under cover. 
• Quinoa should be added back to the pan once the water has been drained through a sieve. Replace the lid, place a clean dish towel over the pan, and let stand for ten minutes. Cover the dish if it's for the freezer, let it cool, then put in a plastic container.
• Place the finely chopped cucumber in a bowl and salt it in the meantime. Throw and let stand for 15 minutes. The cucumber should be washed in cold water and dried with paper towels. Place the onion in a bowl and cover with cold water if you plan to use it. After five minutes, drain, rinse with cold water, and then pat dry with paper towels.
• In a bowl, mix the tomatoes, chilies, cilantro, lime juice, vinegar, and olive oil. Add the quinoa and cilantro after adding the cucumber, onion, and salt to taste. Combine, taste, and the turmeric smuthe boost. Sliced avocado and cilantro sprigs should be added as garnish.