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1 large (1-pound) seedless English cucumber, diced
1 tablespoon agave nectar or honey
1 cup of seedless red grapes, halved
2 cloves garlic, minced
½ cup chopped fresh mint
Combine quinoa and 2 ¼ cups water in a medium saucepan and bring to a boil. Lower heat, cover the pan and simmer until quinoa is tender and a white "tail" appears around each grain, about 15 minutes. Remove from heat and let sit, covered, 5 minutes. Transfer to a medium bowl and cool.
In a large bowl, whisk together lemon juice, lime juice, agave/honey, garlic, salt and pepper. Add quinoa, cucumber, grapes, onion and mint, and toss to combine.