Mise en Place

• Wash and dry produce.
• Pull leaves from the stems of the parsley and mint. Mince.
• Dice the cucumber and tomatoes.
• Mince the onion.
• Juice the lemon
• Measure out the ingredients.

Cook Quinoa

• Rinse quinoa under cold water until the water runs clear.
• In a saucepan over medium heat, add quinoa and water. Bring to a boil.
• Reduce heat to a simmer and cover. Allow to cook for 15 minutes.
• Remove from heat and rest for 5 minutes.
• Fluff with a fork and allow to cool.

Prepare the Tabbouleh

• In a medium mixing bowl, add herbs, cucumbers, tomatoes, onions, salt, pepper, and quinoa. Mix until well combined.
• In a separate small bowl, whisk the olive oil and lemon juice together.

Serve

• Drizzle the olive oil and lemon juice mixture over the quinoa and vegetables.
• Toss the salad until well combined.
• Serve!