Quinoa Tabbouleh | The Whole Grains Council

Ingredients

• 2 cups cooked quinoa (yield from about ⅔ cup uncooked quinoa)
• Juice of 1 lemon
• 1-2 garlic cloves, minced
• 1 tablespoons extra-virgin olive oil (optional)
• 1 can rinsed, drained canned chickpeas or other canned beans (optional)
• 1 cup fresh chopped parsley
• ¼ cup chopped mint
• ¼ cup chopped basil
• 1 cup diced tomatoes
• Salt and freshly ground pepper to taste