Quinoa Tabbouleh

We have been suffering through a very uncomfortable heat wave here in southern California.  There is nothing worse than turning on your stove or oven in 90+ degree weather!  During the summer, I love finding recipes that use fresh veggies and ZERO cooking!  This is one of my go-to recipes.  It is full of fresh summer vegetables and hearty quinoa.  This is a wonderful side to any meal, and leftovers make a healthy lunch!

Ingredients

2 C water

1 C uncooked quinoa

1/4 C olive oil

1/4-1/2 tsp salt

1/4 C lemon juice

4 tomatoes, diced

1 large cucumber, diced

3 green onions, diced

3 carrots, finely grated

1 C fresh parsley, chopped

Directions

1. Combine the water and quinoa in a small saucepan and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  Remove from heat and allow to cool.
2. In a large bowl, combine the rest of the ingredients.  Stir in cooled quinoa.  Best if given at least 30 minutes to chill before serving.