Quinoa Tabbouleh


1 cup quinoa
2 cups water
1/2 tsp sea salt
1/2 cup fresh mint, finely chopped
2 cups fresh parsley, finely chopped
1 bunch of green onions, finely chopped
1 medium carrot, diced
1 red pepper, diced, or 2 tomatoes, diced (both optional)

1 tsp sea salt
1/3 - 1/2 cup olive oil
1/3 cup lemon juice
2 cloves of garlic, minced


Rinse quinoa well and drain. In a pot, cover quinoa with 2 cups water and 1/2 tsp sea salt; bring to a boil and simmer for 15-20 minutes. Once done, fluff cooked quinoa with a fork and set aside to let cool.

Chop and/or dice the mint, parsley, green onions, carrot and pepper or tomatoes and toss together in large salad serving bowl. Mix the dressing ingredients together in a small mixing bowl and pour over the chopped vegetables above. Add the cooled quinoa, mix well and refrigerate.

Serve on a bed of lettuce or radicchio.