1 ½ cups water
1 cup quinoa
½ cup raisins (in ½ cup boiling water for about 15 minutes to soften, then drain)
1 can 19 oz. chick-peas, rinsed and drained
3-4 green onions, chopped
1 sweet red pepper, diced
1 zucchini, diced
¼ cup chopped fresh parsley
¼ cup diced, dried papaya or apricots

3 tbsp. fresh lemon juice
1 clove garlic, minced
Salt and pepper to taste
½ – 1 tsp. ground cumin
¼ – ½ tsp. turmeric
Dash hot pepper sauce
3 tbsp. Udo’s Oil Blend

1. Cook quinoa according to package directions.
2. Combine all other salad ingredients and toss gently.
3. Whisk together dressing ingredients and pour over salad. Toss. Chill to let flavors blend. Can be made a day in advance.