1 1/2 cups uncooked quinoa1 pint cherry tomatoes, sliced in half 1 bunch parsley, stems removed, leaves finely chopped 2 tablespoons fresh mint, finely chopped 1 small red onion or 2 spring onions, finely chopped 2 Middle Eastern cucumbers, diced Juice and zest of 1 or 2 lemons 1/4 cup olive oil (more, if needed) Salt and freshly ground pepper to taste

Cook quinoa according to package directions. Set aside, allow quinoa to cool.

Once the quinoa has full cooled, mix in tomatoes, parsley, mint, onion and cucumbers. Stir in lemon juice, lemon zest and olive oil. Season with salt and freshly ground pepper. Taste, and add more olive oil if the tabouleh seems dry.

Allow to sit for at least a couple hours before serving. The longer the tabouleh sits, the better it will taste. Squeeze a little extra fresh lemon juice over the tabouleh prior to serving.

Adapted from rosemarried.com