Quinoa Salad (Tabbouleh Style)

• 1 cup Raw Quinoa
• 1/4 cups Chopped Flat-leaf Parsley, Chiffonade
• 1/4 cups Chopped Mint Leaves In Chiffonade
• 1/2 cups Sliced Cherry Tomatoes
• 1/4 cups Green Onions, Chopped, White And Some Of The Green
• 1/2 cups Zucchini, Raw, Cut In Brunoise
• 1 pinch Cumin Seeds (optional)
• 1/4 cups Freshly Squeezed Lemon Juice
• Extra Virgin Olive Oil
• Fleur De Sel
• Fresh Black Pepper

1. Cook quinoa according to the instructions on the package.
2. Dressing: in a small bowl, whisk together lemon juice, salt, pepper and oil.
3. In a large salad bowl, toss together parsley, cherry tomatoes, onions, zucchini, mint and cumin seeds. Add the quinoa. Pour half of the vinaigrette over the salad and toss to combine. Taste. If necessary, add the rest of the vinaigrette. Let rest in the fridge for at least one hour. Remove from the fridge 15 minutes before serving.
4. Serving suggestions: serve with some hummus, labne or thick Greek yogurt and pita bread and you will be ready for party! Or serve as a side dish for lemony-garlicky grilled fish or prawns a la plancha.

quinoa, ubc, ubc, tomatoes, ubc, zucchini, cumin, ubc, extra virgin, fleur de sel, fresh black pepper

Taken from tastykitchen.com/recipes/salads/quinoa-salad-tabbouleh-style/ (may not work)