Quinoa Salad

I got this recipe from my dear friend Jackie, and have been absolutely hooked on it since!

• Ready In: 30 mins
• Serves: 4-6
• Yields: 4 cups

Ingredients

• 3⁄4 cup quinoa
• 1 1⁄2 cups water
• 1  teaspoon garlic, minced
• 2  tablespoons extra virgin olive oil
• 1⁄4 cup fresh lemon juice
• 2  teaspoons  grated lemon zest
• 1⁄2 cup cucumber, peeled, seeded & diced small
• 1 (15 ounce) can garbanzo beans, drained
• 1  tablespoon fresh dill, chopped
• 1⁄2 cup fresh parsley, chopped
• 1⁄2 cup golden raisin
• 2⁄3 cup  almonds or 2⁄3 cup hazelnuts, toasted & chopped
• 1⁄4 cup green onion, thinly sliced
• 1⁄4 cup carrot, grated
• 1  teaspoon sea salt
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. Rinse quinoa in cold water; drain well.
2. Combine quinoa with water in a medium-sized saucepan, bring to a boil, then reduce heat to a simmer and cover with a tight-fitting lid.
3. Cook for 15 minutes or until all water is absorbed. (Or, you may cook in rice cooker. Use same proportions as above.).
4. Remove quinoa from heat and let stand, covered, for 10 minutes. Remove lid, fluff with fork, and cool quinoa to room temperature.
5. Combine cooked quinoa with the rest of ingredients, toss well, and enjoy!