2 cups quinoa
8 ounces Twig Farm goat Tomme, diced or crumbled
2/3 cup canola oil
1/3 cup lemon juice
1/2 teaspoon ground allspice
2 Kirby or Israeli cucumbers, peeled, seeded and cut into small dice
1 large stalk celery, cut into small dice
1 bunch fresh mint, leaves chopped
1 bunch fresh flat parsley, leaves chopped
1 bunch scallions
1 pack grape tomatoes, each sliced in half
Salt and freshly ground black pepper
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