Quinoa Salad

• 1 cup white quinoa, rinsed
• 2 cups chicken broth
• 1 1/2 cups tomatoes (about 2), diced
• 1 1/2 cups Persian cucumbers (about 2) or English cucumber, diced
• 1 1/2 cups flat leaf parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 2 scallions, finely sliced
• 1 can garbanzo beans

• Dressing
  • 1/4 cup lemon juice
  • 1/4 cup shallot, minced (optional)
  • 1/3 cup olive oil
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper

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1. Place quinoa and broth in a small pot and bring to a boil; reduce and simmer 15 minutes. Remove from heat for 5 minutes and then fluff with a fork.
2. Meanwhile, make the dressing.
   • Mix lemon juice and shallot together; allow to marinate for 15 minutes
   • Add olive oil, salt, and pepper; mix well.
3. Place the quinoa into the salad bowl and mix with the dressing. Taste for salt, which will depend on how salty the broth was.
4. Add the rest of the ingredients and mix well.