In a medium saucepan, cover the quinoa with the water, add a pinch of salt and bring to a boil. Cover and cook over moderately low heat until all of the water has been absorbed and the quinoa is tender, about 12 minutes. Stir and let cool to room temperature.
Meanwhile, in a medium bowl, mix the olive oil with the vinegar, honey, shallot and thyme. Stir in the quinoa, season with salt and pepper and serve.
Rinsing quinoa before cooking removes its soapy, bitter coating.
One Serving: 259 cal, 10 gm fat, 1.0 gm sat fat, 38 gm carb, 2.0 gm fiber.