Quinoa Tabbouleh

2 cups water         
1 cup quinoa
1 pinch of salt
1 to 2 Tablespoons olive oil
juice from half a lemon
1/2 teas. salt
3 tomatoes or one 15 ounce can of tomatoes with basil, garlic and oregano
1 seeded cucumber diced
8 chopped green onions
2 carrots grated
sliced black olives

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, salt, lemon juice, tomatoes, cucumber, green onions, olives, and carrots. Stir in cooled quinoa. Best when served cold.