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1 cupquinoa
3 cupswater; (vegetable or chicken stock, optional)
salt to taste
2 cupscucumber; diced
1 green onion; finely minced
2 cupstomatoes; finely diced
1 to 2 jalapeño or serrano peppers (to taste); seeded, if desired, and finely chopped
1/2 cupcilantro; chopped; plus several sprigs for garnish
2 tablespoonsfresh lime juice
1 tablespoonred wine vinegar or sherry vinegar
3 tablespoonsextra virgin olive oil
1 avocado; sliced, for garnish
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 Nonie
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