Mint and Red Pepper Quinoa Salad

1 cup	fair-trade quinoa
2 cups	water or homemade broth
2	red peppers (capsicum), diced
2 Tbs	olive oil, divided
	salt and black pepper to taste
½	clove garlic, finely minced
1	lemon, halved
1 lg	cucumber, diced
1½ Tbs	mint, freshly chopped
3 cups	salad greens
2 tsp	balsamic vinegar (or other vinegar of choice)

1. Rinse quinoa thoroughly in a small strainer. Place quinoa and water (or homemade broth) in a 1½ quart saucepan and bring to a boil. Reduce heat to simmer. Cover and cook until liquid is absorbed, about 10–15 minutes.
2. Place cooked quinoa into a salad bowl with peppers, 1 tablespoon of olive oil, salt and freshly ground black pepper (be generous with the black pepper!), minced garlic, and the juice of half a lemon. Allow this mixture to cool.
3. Once the quinoa has cooled to room temperature, add in the cucumber, mint, salad greens, remaining olive oil, balsamic vinegar, and the juice of the other lemon half, plus more salt and pepper if needed. Toss and let set for 5–10 minutes before serving.