Quinoa Scallion Salad

5 cups cooked and cooled quinoa
3 cups minced carrots
1 cup minced parsley
6 scallions, finely minced
2/3 cup extra virgin olive oil
1 tablespoon fine mustard
1 tablespoon dried mint or 1/4 cup fresh, minced
2 tablespoon fresh lemon juice
Salt to taste
Freshly milled pepper
12 cherry tomatoes, cut in half

Mix the cooked quinoa with carrots, parsley and scallions. Toss in a large salad bowl and put in refrigerator to chill.
In food processor, blend 2/3 cup olive oil, mustard, mint, lemon juice and salt. Pulse until dressing emulsifies slightly.
Combine dressing and salad and toss to thoroughly coat. Sprinkle freshly milled pepper over salad. Decorate with a ring of tomato halves.
Serves 4

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