Heat 1 tsp./5 mL olive oil in medium saucepan over medium-high heat and cook carrots 2 minutes. Stir in quinoa, 1 cup/250 mL water and Knorr Selects™ Vegetable Bouillon and cook quinoa according to package directions. Remove from heat and cool.
Combine chickpeas, pomegranate seeds, cucumber and sesame seeds In large serving bowl; stir in cooled quinoa.<BR>
Whisk together remaining 3 Tbsp./45 mL olive oil, parsley, vinegar and shallot in small bowl. Add to salad and toss; season, if desired, with salt and pepper.