Tabbouleh Salad with Quinoa and Shredded Carrots

Ingredients

• 2 cups water
• 1 pinch salt
• 1 cup quinoa
• 1 tomato, chopped
• 1/2 cup shredded carrot
• 1/2 cup minced green onion
• 1/4 cup minced fresh mint
• 1/4 cup minced fresh parsley
• 5 tablespoons lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black and red pepper blend (such as Penzey’s)

Directions

Bring water and a pinch of salt to a boil in a saucepan. Add quinoa to water, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Cool.

Stir cooled quinoa, tomato, carrot, green onion, mint, and parsley together in a bowl.

Whisk lemon juice, olive oil, 1/2 teaspoon salt, and ground pepper together in a small bowl until dressing is smooth. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 30 minutes.