Quinoa-Garbanzo Tabouli


1c quinoa – rinsed well
1½c water
zest of 1 lemon
juice of 1-2 lemons
1 clove of elephant garlic – minced
½c extra virgin olive oil
½t sea salt
fresh ground pepper
3 pickling cucumbers – rough peel and chop
1 bunch curly parsley – chopped fine
1 bunch green onions – sliced
1 can garbanzos – drained and rinsed
1 pint grape tomatoes – cut in quarters

Cook the quinoa in the water, simmering gently for 10-15 minutes. Take off heat and let stand while chopping and assembling remaining ingredients. Combine everything in a medium-large bowl. Chill several hours before serving. . .Lin

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