Taboulleh with Quinoa and Chick Peas (Vegan)

*1 cup quinoa cooked with 2 cups water

1 can chick peas (garbanzo beans), rinsed and drained

1 bunch parsley, coarsely chopped (no stems please!)

1 cucumber, chopped (you can seed and peel if you want, but why?)

1 cup cherry tomates, split in half

1/2 cup organic, extra virgin olive oil

juice of 1 lemon or 1/4 cup red wine vinegar

salt and pepper to taste

*prepare quinoa first. Bring to boil, then reduce heat to simmer. Cover and cook for 15 minutes. Fluff with fork. Can be substituted in any recipe you would use rice for. Only grain that is also complete protein.

Allow quinoa to cool some. Toss all ingredients in large, non-reactive bowl. Cover and chill for at least 30 minutes to allow all flavors to mingle. Travels well and is a great lunch for vegans (lots of protein and veggies). Parsley is great for your kidneys (and your breath!).