Quinoa and Vegetable Tabouli Salad

Ingredients

• 0.3 cup olives black sliced
• 2 cups cucumber diced peeled deseeded
• 0.5 teaspoon garlic powder 
• 0.8 cup spring onion thinly sliced
• 1.5 cups bell pepper diced green deseeded
• 0.3 teaspoon pepper fresh black
• 1 tablespoon seasoning dried italian
• 0.3 cup juice of lemon 
• 0.5 teaspoon lemon pepper 
• 0.3 cup mint leaves chopped
• 0.3 cup olive oil 
• 0.3 cup parsley chopped
• 1.5 cups quinoa rinsed
• 0.8 cup radishes thinly sliced quartered
• 0.5 cup roasted sunflower seeds 
• 1 teaspoon sea salt 
• 1  ginger tea bags 
• 2 cups tomatoes diced deseeded
• 3 cups water 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. In a medium saucepan, bring the water and tea bag to a boil.
2. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes.
3. Drain off any of the remaining water from the quinoa and discard the tea bag.
4. Transfer the cooked quinoa to a bowl and set aside to cool.In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
5. Pour the dressing over the cooled quinoa and toss gently to combine.
6. Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.Cover and chill for 30-60 minutes to allow the flavors to blend.Enjoy!