1 large Bosc pear—peeled, cored and cut into 1/2 -inch dice
1 medium cucumber—peeled, seeded and cut into 1/2 -inch dice
1 cup coarsely chopped stemmed watercress
In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat, stirring often, until just tender, about 12 minutes; the grains should be separate and intact. Drain the quinoa and let cool completely.
In a small bowl, combine the kumquats and cilantro with the olive oil, lemon juice and salt and let steep for 5 minutes.
In a large bowl, toss together the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again. Serve at once.