There are a few twists to this take on tabbouleh: quinoa instead of bulgur wheat, flat leaf parsley instead of curly, and the addition of cannellini beans for a nice protein boost.

Ingredients:

• 3 cups cooked quinoa
• 1 cup cannellini beans
• 1 and 1/2 cups chopped flat-leaf parsley
• 3 chopped tomatoes
• 3 chopped green onions
• 1 tablespoon chopped fresh mint
• 1/4 cup olive oil
• 1/4 cup fresh-squeezed lemon juice

1. Combine all of the ingredients in a bowl, stirring to combine.
2. Cover and chill for at last 2 hours before serving.