1/2 of a hothouse (English) cucumber, washed, halved lengthwise and sliced.
2 cups cleaned, stemmed and quartered strawberries
1/2 cup roasted, lightly salted whole almonds, coarsely chopped
1/2 cup packed fresh mint leaves, torn
In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Fluff with fork, transfer to a large bowl and let cool completely.
In a small bowl, whisk together lime zest, lime juice, oil, and salt.
To the quinoa, add cucumber, strawberries, almonds and mint. Add dressing and gently toss to coat.