Ingredients

1 cup quinoa (I used tri-color quinoa), cooked based on package instructions and cooled

1/2 cup lemon juice

1 tsp garlic, crushed or minced

1/2 tbsp sea salt

1 tsp ground black pepper

1/8 cup olive oil

1/2 cup carrots, chopped fine

1/2 cup red bell peppers, chopped fine

1/2 cup green bell peppers, chopped fine

1/4 cup radishes, chopped fine

1/4 cup scallions, chopped fine

1/4 cup fresh mint, chopped fine

1 cup fresh parsley, chopped fine

Directions

1.  Whisk the lemon juice, garlic, sea salt, and black pepper together.  Slowly add the olive oil, while whisking. 

2.  Mix all the ingredients together, including the dressing from Step 1, in a large bowl.  Make sure this is mixed well and that there are no clumps of quinoa left. 

3.  Refrigerate until ready to serve.  

Optional: add chopped tomatoes and cucumbers before serving.