Tabbouleh Salad with Quinoa and Shredded Carrots Recipe

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.