Quinoa Tabbouleh Salad

• 1 c. cooked quinoa
• 1/4 medium red onion, thinly sliced
• 1 small cucumber, peeled and chopped
• 1/2 c. kalamata olives, pitted and halved
• 1 c. small tomatoes, halved (I used pear tomatoes, but grape or cherry tomatoes also work well)
• 1 c. loosely packed fresh parsley leaves (I prefer flat leaf), chopped
• 2 cloves garlic, minced
• 2 T. lemon juice
• 3 T. extra virgin olive oil
• Salt & pepper, to taste

Combine all the ingredients in a large bowl and toss well to thoroughly coat everything with the dressing and homogenize the mixture. Serve at room temperature or slightly chilled.

• Yields: 4-6 servings
• Preparation Time: 15 minutes plus chilling time (if desired)