Herbed Quinoa Tabbouli

• 2 large carrots
• 6 scallions
• 2 tbsp. fresh lemon juice
• 2 tbsp. orange juice
• 1/2 tsp. kosher salt
• 1/4 tsp. Freshly ground black pepper
• 1 1/2 c. quinoa
• 2 c. vegetable stock
• 2 tbsp. extra-virgin olive oil
• 8 oz. part-skim mozzarella cheese
• 8 fresh or jarred peppadew peppers (or cherry peppers)
• 1/4 c. chopped fresh cilantro
• 1/4 c. mint
• 1/4 c. Parsley

1. Combine grated carrots and scallions in a bowl; add lemon juice, orange juice, salt, and pepper.
2. Set aside.
3. Stir quinoa in a heavy medium saucepan over medium-high heat 1 to 2 minutes to lightly toast; add stock and bring mixture to a boil, stirring frequently.
4. Reduce heat to low, then cover and cook 10 to 12 minutes or until the grains have absorbed the stock.
5. Transfer to a wide serving bowl and drizzle with olive oil.
6. Spoon the carrot mixture with fruit juices over quinoa.
7. Add remaining ingredients and gently toss to combine.

carrots, scallions, lemon juice, orange juice, kosher salt, freshly ground black pepper, quinoa, vegetable stock, extravirgin olive oil, mozzarella cheese, peppadew peppers, fresh cilantro, mint, parsley

Taken from www.delish.com/recipefinder/herbed-quinoa-tabbouli-recipe-rbk0911 (may not work)