Lisa Little’s Sassy Tabbouleh Salad

Ingredient's:

2 cups cooked quinoa

1 red bell pepper, chopped finely

1 medium tomato, seeded and chopped finely

1/2 bunch parsley, finely chopped

2 scallions, chopped

1/2 - 1 jalapeno, chopped (use more or less based on your taste preference)

1 cup cooked chickpeas

drizzle of extra virgin olive oil

squirt of lemon juice 

  Directions:

Layer all ingredients in a serving dish, starting with the quinoa and ending with the chickpeas. Refrigerate until ready to serve. Just before serving, drizzle with olive oil and squeeze fresh lemon juice over the salad.