Quinoa, gorgonzola and dried cranberries salad

Boil 2 cups of water in heavy bottomed 4 qt. saucepan and add 1 cup of quinoa. When it boils again, lower to slow simmer and cover. Cook until water is absorbed, about 12 minutes. Fluff up and transfer to a large bowl. Add the cranberries and fold until mixed. Let cool completely before adding the rest of the ingredients. When cool add cucumber and fold, add onion and fold, add radicchio and fold. Add the oil, salt, pepper and the lemon juice and mix. Up to this point you can refrigerate and finish later. When you are ready to serve add the gorgonzola cheese and fold, then add the parsley and fold until all is mixed. Serve immediately.