Quinoa Tabbouleh Salad with Chickpeas

Ingredients

• 1 C (190g) Bob's Red Mill Tri Color Quinoa
• 2 C (472g) Water
• 1 1/2 C (220g) Cooked Chickpeas, from one can, drained or home cooked from raw
• 2 C (350g) Cherry Tomatoes sliced in half, some quartered. Roma tomatoes may be subbed, about three, diced small.
• 2 C (240g) Slicing Cucumber diced in small cubes, skins on if organic, about one large or two small
• 3/4 C (40g) Curly Parsley chopped fine, about one big bunch
• 2/3 C (35g) Green Onions / Scallions sliced thin, white and green parts
• 2 Tbs Mint* see note, chopped fine
• Fresh Ground Pepper
• For the Dressing:
• 1/3 C (65g) Extra Virgin Olive Oil
• 1 Lemon, zested
• 1/3 C (70g) Fresh Lemon Juice about 1 1/2 lemons
• 1 1/2 tsp Garlic minced
• 3/4 tsp Fine Sea Salt

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