Quinoa Tabouli(Tabbouleh)

Tabouli using quinoa(pronounced keen-wa), a great South American grain, instead of bulgur or couscous. This Mediterrean/Middle Eastern salad is PACKED with flavor and simple to make! This salad is meant to be served chilled, but I normally can't wait that long, and end up eating it while it's still a little warm. It also tastes better the second day. And don't forget to rinse the quinoa!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  cup quinoa
• 2  cups chicken broth
• 1⁄4 teaspoon sea salt
• 3  medium tomatoes, diced
• 1  cucumber, diced (or zucchini)
• 2  bunches green onions, chopped
• 1⁄2 cup carrot, diced
• 1⁄4 cup olive oil
• 1⁄4 cup lemon juice
• 1  garlic clove, minced
• 1⁄2 cup fresh cilantro, chopped
• 1⁄2 cup fresh parsley, chopped
• 1⁄4 cup fresh mint leaves, chopped (optional)
• 1⁄2 cup garbanzo beans (optional)
•  salt and pepper

Directions

1. THOUROUGHLY rise quinoa in cold water! This is very important, or else you will be left with a bitter taste!
2. Bring the chicken broth to a boil and add salt and quinoa.
3. Reduce heat, cover and cook on low for 12-15 minutes.
4. Allow quinoa to cool.
5. Combine all other ingredients, and once quinoa is cooled, toss and enjoy!