Feel Energized with Quinoa Tabbouleh Are you looking for a protein pick-me-up to give you the energy boost needed to enjoy spring? Quinoa is a tiny seed and whole grain that is light and easy to prepare. It is high in protein and tastes great in many recipes! This salad makes a great snack or lunch and dinner option. And it is easy to store in a container or send it off to school with the kids! Ingredients 1 cup quinoa rinsed 1 large cup chickpeas 1/2 cup red onion chopped 1/4 cup fresh parsley chopped 1/4 cup fresh mint chopped 1 bunch spinach finely chopped into shreds 1 cucumber seeded and chopped into small pieces 1 cup carrots, shredded (or you can use cherry tomatoes, sliced in halves or quarters) 1 large garlic cloves 1 teaspoon dry basil 2 tablespoons lemon juice 1 tablespoon apple cider vinegar 1 teaspoon raw honey 2 teaspoons tahini or dijon mustard 1/4 cup extra virgin olive oil pepper to taste Instructions Rinse quinoa and strain through a fine mesh. Add rinsed quinoa to a pot and dry toast for a few minutes. Add 2 cups of water with a pinch of sea salt and bring to a boil. Simmer quinoa for 15 minutes until all the water has absorbed. Turn off heat. Let it sit for a minute or two. Remove quinoa and spread out on a plate to cool. Place quinoa into a bowl and combine with chickpeas, onions, tomatoes, cucumbers, spinach parsley and mint. Mix dressing and toss into the quinoa mixture, and gently stir from the bottom up. This recipe was sourced from marniwasserman.com.