Egg Quinoa Salad

Instructions

1. Put pecans in a oven safe plate and toast for about 3 minutes, let cool.
2. It's better to use the Quinoa cooked the day before, thus slightly dried.
3. While the pecans are being toasted, prepare the rest of ingredients.
4. Slice the eggs into 1/4 inch slices.
5. Slice the cucumber into 1/4 inch slices.
6. halve the cherry tomatoes.
7. Toss everything except egg and pecans together with the fresh lemon vinaigrette, then add the nuts and the sliced egg on top.