Quinoa Tabbouleh

2 cups water 

1 cup quinoa, rinsed

1/2 cup lemon juice

1/4 cup extra-virgin olive oil

2 garlic cloves, finely minced

1 pint cherry tomatoes, halved

1/2 cup finely chopped mint 

1 cup finely chopped flat-leaf parsley

2 green onions, thinly sliced

1/2 cup golden raisins 

1 cup diced English cucumber 

Kosher salt and black pepper

1. Combine quinoa and water in a medium saucepan over medium high heat. Bring to a boil, then reduce heat to low and simmer 15 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork.

2. To assemble salad: Combine lemon juice, olive oil and garlic in a medium bowl and whisk to combine. Add cooked quinoa, tomatoes, herbs, onion, raisins and cucumber, and toss to mix. Season with salt and pepper to taste. Cover and let stand 1 hour at room temperature before serving.