Quinoa Salad with Vegetable Ribbons & Fresh Herbs

½ cup quinoa

½ -1 small clove garlic, minced

3 scallions, sliced very thinly (use all parts)

1 T. fresh lemon juice

1-2 T. extra-virgin olive oil

¼ cup parsley, finely chopped

5-6 mint leaves, chiffonade (stack the leaves, roll up tightly and slice thinly)

½ tsp. salt

¼ tsp. pepper

For vegetable ribbons

1 carrot, peeled then cut in ribbons w/vegetable peeler

3 radishes, sliced thinly on a mandolin

1 cucumber, peeled, seeds removed, sliced thinly with vegetable peeler

1 red pepper, sliced in thin strips 

¼ of a red onion, sliced very thin

 1 T. extra-virgin olive oil 

1 tsp. fresh lemon juice 

2 T. fresh chives

Rinse quinoa several times then cook in a large pot of salted water about 20 minutes until done, drain and rinse gently. 

Add next 8 ingredients (through pepper) and mix gently in a large bowl, chill for 30 minutes to an hour. 

Meanwhile, blanch carrot strips (cook for 10 seconds in a large pot of boiling water, drain, rinse.) 

Toss carrot strips with all remaining ingredients, chill about 30 minutes. 

Divide quinoa among plates, top with vegetable ribbons and serve.