Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve. This step is crucial for removing saponin, a natural coating that can give quinoa a bitter taste. Drain well.

Combine the rinsed quinoa and 400ml (1 2/3 cups) of water or vegetable broth in a medium saucepan. Add a pinch of salt (about 1/4 teaspoon if using water, less if using broth).

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is tender.

Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the quinoa to steam and become fluffy. After resting, fluff the quinoa gently with a fork.

Spread the cooked quinoa on a baking sheet or large plate to cool completely. Spreading it out helps it cool faster and prevents it from clumping together.

While the quinoa cools, prepare the vegetables and herbs. Finely chop the fresh parsley (about 200g or 2 large bunches, stems removed) and fresh mint leaves (about 50g or 1 large bunch).

Dice the tomatoes (about 300g or 2-3 medium) into small, uniform pieces. Peel, deseed, and finely dice the cucumber (about 150g or 1 medium). Finely dice the red onion (about 75g or 1/2 medium).

In a large mixing bowl, combine the cooled quinoa, chopped parsley, chopped mint, diced tomatoes, diced cucumber, and diced red onion.

Prepare the lemon dressing. In a small bowl or jar, whisk together the freshly squeezed lemon juice (60ml or 1/4 cup), extra virgin olive oil (60ml or 1/4 cup), minced garlic (1 clove), salt (5g or 1 tsp), and freshly ground black pepper (2g or 1/2 tsp).

Pour the dressing over the quinoa and vegetable mixture. Toss gently to combine all ingredients evenly. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

For best flavor, let the Quinoa Tabbouleh marinate at room temperature for at least 15-30 minutes before serving. This allows the flavors to meld together.