*Add the quinoa and water to a small saucepan. Bring to a boil over high heat, and then lower to medium heat. When the quinoa is cooked (17 minutes), turn heat off, and if there’s any water left, drain it. Let cool.
*Mix the olive oil, lemon juice, mint, parsley, and garlic.
*Mix the quinoa and chopped vegetables. Season with salt, to taste.
*Add the olive oil and lemon dressing, and mix well.
Recipe by PERU DELIGHTS at https://perudelights.com/quinoa-tabbouleh-arab-peruvian-fusion/