Quinoa Tabouli

1/2 cup quinoa or 1 1/2 cups leftover cooked quinoa
1 small cucumber, coarsely chopped
1/2 cup chopped parsley
2 green onions, chopped
1 small carrot, shredded
1/4 cup black olives, sliced
3 Tblsp olive oil
1 tsp basil
1/4 tsp onion powder
1/4 tsp garlic powder
2 1/2 Tblsp lemon juice
1/4 tsp salt
1/8 tsp pepper
6 large lettuce leaves

Rinse and cook quinoa. Combine cucumber, parsley, onion, carrot, olives with quinoa in a medium bowl, tossing gently. Place remaining ingredients in a small jar. Cover jar and shake well to mix. Pour mixture over quinoa and vegetables and toss gently until well coated. Cover and chill in refrigerator. Serve on lettuce leaves or chop lettuce and mix into the salad.  6 servings.