1/2 cup fresh squeezed lemon juice
1/4 cup olive oil
a bunch of flat leaf parsley chopped (about 2 cup)
1/2 cup fresh mint leaves chopped
1 pint cherry tomatoes quartered
1 english cucumber diced
Boil 2 cups water and add 1 cup quinoa, cook for 15-20 minutes on simmer until water is absorbed, let cool.
Mix together lemon juice, olive oil and salt and pepper to taste. Combine remaining ingredients with quinoa and pour dressing over the whole thing.
I love this tabbouleh with pita triangles, lettuce leaves or even with blue corn chips.
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