Red Quinoa Tabbouleh

• 1 cup red quinoa
• 2 cups water
• 1 bunch parsley
• 1 bunch green onions
• 1/2 bunch cilantro
• 2 sprigs mint
• 1 red onion
• 1 cucumber
• 1/2 cup lemon juice
• Salt
• Olive oil

1. Wash quinoa and strain. Add to a pot of boiling water and let cook for 12-15 mins, until the germ (white curly string) separates from the grain. Turn the heat off and strain. Quinoa should maintain its shape, don't overcook it.
2. Chop herbs (the amount of each is up to you); dice the onion (I like to rinse it with cold ice water to remove the strong taste); peel the cucumber and cut it lengthwise, take a spoon and gently scrape the seeds out. Dice it.
3. Mix quinoa with the chopped herbs and diced veggies, season with lemon juice and olive oil and sprinkle some sea or kosher salt. Let it rest in the fridge so the flavors blend and meld together. Or if you're in a hurry, eat right away.
4. Enjoy!

red quinoa, water, parsley, green onions, cilantro, mint, red onion, cucumber, lemon juice, salt, olive oil

Taken from food52.com/recipes/10674-red-quinoa-tabbouleh (may not work)