Inca Red Quinoa Tabbouleh - cooking recipe

Ingredients

1 cup inca red quinoa
1 1/2 cups boiling water
1/4 cup fresh lemon juice (or juice of 1 1/2 lemons)
1/4 cup extra virgin olive oil
1 1/2 teaspoons kosher salt
1 cup minced scallion, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half (1 pint)
1 teaspoon fresh ground black pepper

Preparation

Cook the quinoa, as on package directions, in boiling water with the lemon juice, olive oil, and 1 tsp of salt. Basically, bring to a boil, then reduce heat and simmer until all the liquid has been absorbed and quinoa's spiral-like germ has unfurled, about 20 minutes.
Stir and allow it to cool off for about 1 hour.
Add scallions, mint, parsley, cucumbers, tomatoes, rest of salt as needed, and pepper. Mix well. Season to taste, if more salt and/or pepper is needed. Be careful as to how much salt is used - it seems to come out more after the flavors have had a chance to meld in the refrigerator for a while!
Cover and refrigerate. The dish tastes glorious after it has sat in the refrigerator for a couple of hours before serving. However, you may serve right away. I find this is a good salad to make the day before wanting to serve it.