This quinoa tabbouleh salad is made with protein-rich quinoa instead of bulgur wheat. It's gluten-free, vegan, easy to whip up and makes for a great healthy side dish!
Bring quinoa and 2 cups of water to a boil in a medium saucepan over high heat. Once boiling, reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10-15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Let quinoa cool completely.
Once quinoa is cool, transfer to a large bowl. Add parsley, mint, tomatoes, cucumber and red onion and toss to combine.
Add fresh lemon juice, olive oil and salt and stir to combine.