Quinoa Tabouli

2-1/2 cups cooked quinoa

3/4 cup chopped mint

1/2 cup diced seedless cucumbers

2 cups finely chopped parsley

2 small tomatoes

3 green onions, chopped

3 tablespoons lemon juice

1 tablespoon extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Rinse quinoa thoroughly. Bring 1 cup quinoa and 1-3/4 cup water to a full boil over medium heat, cover, and reduce to simmer. Continue simmering for 15 minutes. Remove from heat and uncover. Allow to cool.

In a bowl, combine quinoa, mint, cucumbers, parsley, tomatoes, and onions. In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Pour over salad; toss. Serve at room temperature or refrigerate for 1 or more hours and serve cold.