Tabouli Quinoa Salad

½ cup of shredded carrot
2 cups chopped parsley
1 cup chopped mint
1 cup diced onion
1 cup diced fresh tomato
1 cup diced cucumber
2 cups shredded lettuce
1 cup cooked quinoa
½ cup extra virgin olive oil
½ cup fresh-squeezed lemon juice
2 tsp salt (optional)
2 tsp ground black pepper
1 tsp ground allspice

Cook quinoa according to package directions—and cool. Combine all ingredients and mix well. Serve over a bed of Romaine leaves. Serves 6—8 persons at lunch or dinner.

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