Quinoa Garden Salad

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Chilling Time: 2 hours
Servings: 6-8

2 cups water
1 cup quinoa, well rinsed
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 yellow bell pepper, chopped
2 tomatoes, chopped
1 bunch chopped green onions
1 14.5 ounce can garbanzo beans, drained and rinsed
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/2 cup fresh lemon juice
1 tablespoon soy sauce
several dashes Tabasco sauce
several twists of freshly ground black pepper

Place the water and quinoa in a saucepan, bring to a boil, reduce heat, cover and cook for 15 minutes, until water is absorbed. Remove from heat and set aside. Meanwhile, combine the vegetables, beans, parsley and mint. Add the cooked quinoa and mix well. Add the remaining ingredients and toss well to mix. Cover and refrigerate for at least 2 hours before serving.