This recipe is a favorite of Tracie's in part because it incorporates one of her favorite foods: quinoa, a protein-packed grain that's “really healthy but one that not many people have discovered yet.” It tastes much like tabouleh, a bulgur-wheat salad made with parsley, lemon, garlic, and tomatoes.
In a fine-mesh strainer, rinse quinoa with warm water and drain well. Transfer to a large (14-inch) frying pan without oil; toast over medium heat, stirring often, until fragrant and nutty, about 10 minutes.
Meanwhile, in a 4- to 5-quart pot, bring 5 cups water to boil; add salt and carrots and cook until tender, 3 to 4 minutes. Remove carrots with a strainer; then add quinoa to the boiling water. Reduce heat to medium and simmer quinoa until water is absorbed, about 12 minutes.
Pour quinoa into a large bowl, and add remaining ingredients. Stir to combine. Serve warm or at room temperature.