White Bean & Quinoa Taboule Salad

Ingredients

• 1 3/4 cups Kitchen Basics^® Original Unsalted Vegetable Stock
• 1 cup uncooked quinoa, rinsed
• 1/4 cup olive oil
• 1/3 cup fresh lemon juice
• 3 cloves garlic, minced
• 1 1/2 tsp. kosher salt and 1/2 tsp. freshly cracked black pepper
• 1 1/2 cups cooked and cooled white, navy or Great Northern beans (see Kitchen Basics^® Brothy Spicy Garlic White Beans recipe), drained or use 1 can (15 oz.) white beans, drained
• 2 cups chopped English cucumber (1 medium)
• 2 cups halved or quartered grape tomatoes
• 2 loosely packed cups finely chopped fresh curly parsley leaves and tender stems (from 2 bunches)
• 3/4 cup loosely packed, finely chopped fresh mint leaves (from 1 large bunch)
• 1/2 cup sliced green onions, about 1 bunch