tabouli salad with quinoa

4  cups		quinoa [recipe]
1/4  cup		olive oil
2		lemons juiced
1/2  teaspoon		red pepper flakes
1/2  cup		parsley minced
1/3  cup		mint minced
1		garlic 2 clove
1-3/4  cups		3 tomatoes chopped, chopped
1-1/2  cups		1 cucumber peeled and seeded, chopped
1/2  cup		green onions bunch chopped whites and 1/3 of greens
15  ounces		garbonzo beans (I use Westbrae organic)

Tip: Click on the ingredient links to learn the nutritional information for all the tabouli salad with quinoa ingredients. The serving size for any ingredient in tabouli salad with quinoa may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Put all ingredients in a large bown and gently mix.
It is better if you let it sit for an hour or so in the refrigerator before serving. It tastes fine if you don't have time to let it sit, though.
If you make the quinoa the night before and used canned garbonzo beans, this can be ready in 15-20 minutes.
Quinoa is 20% high quality protein and closer to the ideal protein balance than any other grain. It is high in Vitamin B, iron, zinc, potassium, calcium, and vitamin E. It is a nutritional powerhouse, is easy to cook and tastes delicious!