For the Salad

1 cup quinoa, rinsed (or pre-washed)
1/2 teaspoon salt
1 red bell pepper, cut into bite-sized strips
1 carrot, peeled and grated

1 English cucumber, seeded and diced
2 scallions, white and green parts, finely sliced
1/4 cup freshly chopped cilantro
2 tablespoons fresh chopped mint or basil (optional)

For the Dressing

1/4 cup freshly squeezed lime juice, from 3-4 limes
2-1/2 teaspoons Asian fish sauce
1-1/2 tablespoons vegetable oil
2 tablespoons sugar
1/4 teaspoon crushed red pepper flakes (use less if you don't like heat)