Tabbouleh is usually made from couscous; the quinoa is an excellent substitute because it looks very similar.
1/2 cup quinoa (red or white), rinsed well
1/2 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
A pinch nutmeg
1 large bunch of fresh flat-leaf parsley, checked and finely chopped (about 2 cups)
1/2 cup finely chopped fresh mint leaves
1 pint cherry tomatoes, quartered
1 English or seedless cucumber, diced
Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small non-stick skillet, toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. Pour the quinoa into the boiling water, taking care that the pot doesn't boil over. Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool.
Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
Combine the parsley, mint, cherry tomatoes, cucumber and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. This salad tastes even better the next day.