QUINOA TABBOULEH

4 cups (1L) cooked quinoa
1 red, orange or yellow pepper, diced
1 cup (250 ml) cherry or grape tomatoes, halved or quartered
2 to 4 green onions, sliced thinly
2 mini cucumbers, halved, seeded and sliced
1/4 cup (50 ml) mint, chopped
1/4 cup (50 ml) parsley, chopped
1/2 cup (75 ml) lemon juice (from about 2 lemons)
1 teaspoon (5 ml) salt
freshly ground pepper
1/2 cup (75 ml) extra virgin olive oil

Cook quinoa according to package directions. Let cool and place in a large bowl.
Add red pepper, tomatoes, green onions, cucumbers, mint and parsley.
In a separate bowl, mix lemon juice, salt and pepper. Whisk to dissolve salt. While whisking, slowly drizzle in olive oil to emulsify. Pour about three-quarters of the dressing over the salad and toss. Add the remaining dressing if the salad seems dry.

Per serving: 795 cal, 0 mg cholesterol, 114.3 g carbohydrates, 3.7 g saturated fat, 596 mg sodium.