Quinoa Tabouli - Amanda H

1 cup uncooked white quinoa
1 bunch scallions

1 cucumber

1 large carrot shredded

10-15 cherry tomatoes

1 bunch parsley

1 bunch mint

1 can chickpeas

Dressing

Juice of 4 Lemons

Olive Oil

Salt + Fresh Ground Pepper

Directions:

Heat 2 cups salted water on the stove, bring to a boil.  Once the water is boiling add quinoa.  Cover and lower heat.  Cook for 20 minutes or until all the water is absorbed.

Cut all the vegetables into a small dice and mince the herbs.  Rinse and drain the chickpeas.  Add all to a large bowl.

In a jar or covered container add lemon juice and an equal amount of oil to a jar (you can use less oil if you want).  Shake well to emulsify.

Add cooked quinoa to the vegetables and toss with dressing.  Taste for salt and pepper.