OIL FREE QUINOA SALAD

1 c. quinoa
1 3/4 c. water
1/4 t. sea salt (optional)
6 t. lime juice
2 t. apple cider vinegar
1/2 t. cumin powder
3/4 t. hot sauce
1/8 t. black pepper
1/2 t. oregano
2 t. fresh minced cilantro
1/2 c. corn kernels
1/2 c. cucumbers, peeled, seeded and diced

Preheat oven to 350 F.  Rinse quinoa in a fine strainer and drain
well.  Bring water to a boil in a oven-proof pot.  Add quinoa and
return to a boil.  Add salt (optional), cover and bake in oven 18
minutes, or cover and simmer on stovetop for 18 minutes.  Remove
from heat and let sit, covered, for 15 minutes.  Fluff quinoa
with fork and let cool briefly in a mixing bowl.  Mix lime juice,
vinegar, cumin, hot sauce, sea salt (optional), black pepper,
oregano and cilantro.  Add to quinoa and fluff through.  Let
salad cool, then add vegetables and fluff with fork.