Toasted Quinoa Salad with Lemon and Herbs

I made this for book club last night (along with Chocolate Eclairs, but that is another post), and most liked it, but I think that quinoa is an acquired taste.  I love it. This dish was fresh, citrusy, and refresting.  I really like it!

Toasted Quinoa Salad with Lemon and Herbs

 2 tsp olive oil, extra-virgin, divided   

10 oz uncooked quinoa   (I used red quinoa)

1 1/4 cup(s) water   (I used 1 C chicken broth +1/4 C water)

1/4 cup(s) fresh lemon juice, about the juice of 2 lemons   

2 tsp lemon zest, about the zest of 1 lemon   

1/4 cup(s) parsley, fresh, chopped    (I used 1/8C + 1/8 C Cilantro)

1/4 cup(s) watercress, fresh, chopped    (I did not use this)

1 Tbsp thyme, fresh, fresh, chopped   (I used a little less and the dried version that I had in the house)

2 stalk(s) celery, diced (medium)   

1 medium cucumber(s), diced   (I peeled it first)

Instructions 
Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Toast quinoa in oil until fragrant, about 5 minutes. Add water; cover, reduce heat to low and let steam for 15 minutes.

Place toasted, steamed quinoa in a large bowl and add remaining ingredients; mix well. Let mixture rest for 15 minutes to an hour to allow flavors to combine. Serve at room temperature. Yields about 1 cup per serving. 

5 pts+/serving