Quinoa Tabbouleh Salad

This is my absolute favourite salad!  This salad is great for a picnic lunch in the summer, but I like it for lunch anytime of the year.  Occasionally, I will add some cucumber in place of some of the tomatoes to change it up a bit.

Ingredients

1 cup quinoa (I buy the pre-washed quinoa at Costco so you do not have to rinse it)

2 cups of vegetable stock or chicken stock or water (I put a gluten-free/vegetarian stock cube in the water)

4 - 5 tomatoes, diced very small
3 cloves garlic, minced

2/3 cup chopped fresh parsley

1/3 cup chopped fresh mint leaves

3 green onions, chopped fine

1 small can of chick peas, drained and rinsed

1/4 cup of freshly squeezed lemon juice

3 tablespoons of olive oil

1 1/2 teaspoons ground cumin
salt and pepper to taste

goat feta cheese, crumbled on top to taste

Preparation

Combine the quinoa and the water or stock in a pot.  Bring to a boil.  Cover and cook on low heat for about 15 minutes.  Let cool for 5 minutes and fluff with a fork.

Combine tomatoes, garlic, parsley, mint, onions and chick peas in a large bowl.  Add the quinoa, lemon juice, olive oil and cumin.  Mix well.  Add salt and pepper to taste.  Crumble some feta cheese on the top of the salad.