Quinoa Tabbouleh

• 3 tablespoons fresh lemon juice
• 1/3 cup extra virgin olive oil
• 1 garlic clove, grated
• ½ teaspoon salt
• 3 cups finely chopped curly parsley, about 2 bunches
• 1 cup diced English cucumber
• 1 cup cored and diced tomato
• ⅔ cup cooked quinoa
• ⅓ cup finely chopped fresh mint
• 2 scallions, chopped

Instructions

• In a large bowl, whisk together the olive oil, lemon juice, garlic, salt. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine. 
• Season to taste and chill until ready to serve.