Middle Eastern Seven-Layer Salad

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ASSEMBLE THE SALAD:

In a large, heavy pot, cover the quinoa with the water, add 1 teaspoon salt, and bring to a boil. Cover and simmer over medium-low heat until the quinoa is tender and the water is absorbed, 18 to 20 minutes. Uncover the pot, top with a clean kitchen towel or a layer of paper towels, and close the pot again; let stand 5 minutes. (This will help ensure the quinoa is dry and fluffy.) Spread the hot quinoa out on a platter or baking sheet and let cool to room temperature. (This sounds like a fussy step, but it helps the quinoa cool without overcooking and getting mushy.)

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