Quinoa Tabbouleh Salad (Gluten-Free) Recipe

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender and water has been absorbed about 15 minutes. Remove from heat and let quinoa rest covered for 5 minutes. Uncover the saucepan and cool to room temperature.

Stir quinoa carrots currants mint parsley and green onions together in a bowl.

Combine olive oil lime juice agave nectar cumin and salt in a jar; seal the jar with a lid and shake vigorously until dressing is well-blended. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend at least 30 minutes.