Quinoa salad is a staple of our summer diet. I'm not very good at following recipes, but here's the basic idea: cook 2 cups of rinsed quinoa in 4 cups salted water until tender and until the water is absorbed (15-20 minutes); chill; add chopped tomatos, cucumbers, onion, green or red peppers, and whatever else sounds good; toss with about 1/2 cup of your favorite oil and vinegar dressing (I use a simple mix of olive oil, balsamic vinegar, salt, pepper, and herbs.) Serve cold or room temperature.
This recipe makes a big batch, but it's such a favorite around here that we never have a problem with leftovers. Besides, it's even better the second day.