Quinoa Tabbouleh

Place the quinoa in a fine mesh sieve, rinse it for 30-60 seconds under cold running water, rub it with your fingers, and let it drain well.

Halve the tomatoes, scoop out the seeds and pulp, and dice the flesh into small cubes. Peel the cucumber if desired and dice it finely. Slice the spring onion into thin strips.

Finely chop the flat-leaf parsley, including the tender stems, and finely chop the mint as well.

Whisk the olive oil with lemon juice, crushed garlic, and 1/2 teaspoon salt in a bowl. Set the dressing aside.

Bring 600 ml water with 1/2 teaspoon salt to a boil in a saucepan. Add the rinsed quinoa, reduce to a simmer, and cook for 12-15 minutes, until tender and a 'tail' appears.

Drain the quinoa in a sieve and spread it on a plate or in a bowl so excess moisture can evaporate. Let it cool for 5-10 minutes until lukewarm.

In a large bowl, combine the warm quinoa with the chopped parsley, mint, tomatoes, cucumber, and spring onion. Pour in the dressing and mix well.

Let the salad rest for 10-15 minutes to allow the flavors to meld. Adjust seasoning with salt and freshly ground black pepper if needed.

Serve at room temperature or lightly chilled as a light main course or side dish.