Quinoa and Parsley Tabbouleh
Ingredients
- 1 cup quinoa (white or tri-color)
- 2 cups water
- 1 bunch fresh parsley leaves
- 1 bunch fresh mint leaves
- 2 tablespoons finely chopped arugula leaves
- 2 medium tomatoes (, chopped, or 1 pint cherry tomatoes, cut into 1/2-inch wedges)
- ½ cup grated carrots
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 2 cloves garlic (, minced)
- 1 teaspoon fine sea salt
- Pinch cayenne pepper
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