Quinoa Tabbouleh
Serves: 6-8
Difficulty:  Easy
Prep Time: 10 Minutes
Cook Time: 15 Minutes (Cooling time: 30 min to 1 hr)

This tasty salad could easily be the main course! It’s a great way to showcase quinoa in a familiar recipe.

2 cups veggie broth or water
1 cup quinoa
1 pinch salt
2 tbs to 1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

In a saucepan bring veggie broth/water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 10-15 minutes. Allow to cool to room temperature. In a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Notes
Quarter cherry tomatoes for a nice presentation.
Add two cloves of crushed or minced garlic to add a little extra punch.
Try using cilantro instead of parsley, or use half cilantro, half parsley.
Veggie broth might give this a heartier flavor, but water works great if no veggie broth is on hand.
You can place the quinoa in the refrigerator to accelerate cooling.