1 cup minced flat leaf parsley ((about 1 large bunch))
1/2 cup finely diced tomatoes ((about 2 romas or a handful of grape or cherry tomatoes))
1/4 cup finely diced scallions ((about 3–4 scallions))
2 tablespoons minced mint ((2–3 sprigs))
2–3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
Instructions
To make the quinoa:
In a fine mesh sieve, rinse the quinoa very well under cold running water. Transfer to a small pot with a tight fitting lid and add the water, olive oil and salt. Bring to a boil. Reduce the heat and put the lid on. Cook for about 15 minutes, or until the germ has spiraled out from the grain.
To make the Tabouli:
While the quinoa is cooking, mince and dice the herbs and veggies and place them in a medium bowl with the remaining ingredients.
Stir in the cooked quinoa. Season to taste with salt and lemon juice if desired.