Quinoa Tabbouleh

"Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley.

Ingredients

• 2 cups (480 ml) water
• 1 cup (240 ml) quinoa rinced
• 1 pinch salt
• 1/4 cup (60 ml) olive oil
• 1/2 teaspoon (2.5 ml) sea salt
• 1/4 cup (60 ml) lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup (240 ml) fresh parsley, chopped

Method

1. Rinse the quinoa in cold water and drain.
2. In a saucepan, bring the water to a boil. Add the quinoa and a pinch of salt, reduce the heat to low, cover, and simmer for 15 minutes. Allow to cool to room temperature, then fluff with a fork.
3. Meanwhile, in a large bowl, combine the olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley. Stir in the cooled quinoa.