Quinoa Tabbouleh

3 Cups cooked quinoa

2 Cups diced tomato

1 cucumber, peeled, seeded and diced

1 bunch flat leaf parsley, chopped

1 bunch green onions, sliced

1/4 Cups lemon juice

1/4 Cups olive oil

1 tsp kosher salt

1/2 tsp freshly ground pepper

Combine quinoa, tomatoes, cucumber, parsley, and green onion in a large bowl.  In a small bowl, combine the lemon juice, olive oil, salt and pepper, stir to combine.  Pour lemon and olive oil mixture over the quinoa and vegetables, stir to coat evenly.  Chill for an hour before serving.

Serves 8