Lemony Quinoa Tabbouleh

1. Make quinoa on the stove top by bringing quinoa and water to a boil. Reduce to a simmer, cover, and cook for 15 minutes until water is absorbed.

2. While the quinoa is cooking, zest and juice lemon.

3. Make the dressing by combining lemon zest and lemon juice in a small bowl. Whisk in olive oil. Stir in salt and set aside.

4. When quinoa is done cooking, spread it out on a parchment lined sheet pan, fluff with a fork.

5. Drizzle in a few tablespoons of the dressing, fluff again with a fork, and put it in the refrigerator to cool as you prep the rest of the ingredients.

6. Deseed and finely dice tomatoes. Place diced tomatoes in a sieve and let drain over a bowl. Finely dice cucumber and green onions. Finely mince the parsley and the mint.

7. Place chilled quinoa in a medium size mixing bowl and stir in rest of the ingredients. Stir in the remaining dressing.