Place quinoa, water and sea salt in a medium pot, cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 minutes or until all water is absorbed. While the quinoa is cooking prepare the dressing by mixing together the vinegars, olive oil, pepper, cumin and lemon juice in a small bowl and set aside. When the quinoa is done, place in a mixing bowl, and fluff with a fork to cool. When room temperature, add all remaining ingredients and pour the dressing over. Gently toss to mix. Serve room temperature or efrigerate for 30 minutes before serving. Serve over a bed of lettuce leaves.
9g fat (27% calories from fat),