⦁ In a medium saucepan, over medium heat, bring quinoa and water to a boil. Reduce heat and boil gently for 10-15 minutes or until the white germ separates from the seed. Remove from heat, cover and let stand for 5 minutes.

⦁ In a large bowl, combine tomatoes, parsley, cucumber and bell pepper. Stir in quinoa once cooled.

⦁ Prepare the vinaigrette; in a small bowl whisk together olive oil, lemon juice, salt, pepper and hot chili flakes (if using). 

⦁ Pour vinaigrette over salad and toss to mix.