Tabouleh is a refreshing light Lebanese salad. I love having it as a side to well, pretty much everything. There are many different versions (e.g. with or without mint leaves, red or green onion etc.). This is just my favorite version to eat Tabouleh, but feel free to adjust it to your tasting.
In a colander wash quinoa to remove any bitter taste. Together with 3/4 of a cup of water, add to a small pot and bring to a boil. After about 2 minutes reduce heat to low and let cook for about 15 minutes until the kernels break apart and all the water has been soaked by the quinoa kernels. Remove from heat and let cool completely.
Remove seeds from tomatoes and cucumber and chop very finely. Mince parsley, mint leaves and green onions very finely. Place chopped vegetables, herbs and green onions in a bowl. Add quinoa, lemon juice and olive oil and mix gently. Season with salt to taste and mix again. Transfer to the fridge and let marinate for at least 30 minutes.