Begin by cooking the quinoa. Bring 2 cups of water or vegetable stock to a boil and pour in quinoa. Lower the heat to a simmer and place a lid on the pot and continue cooking for about 15 minutes, or until all liquid is absorbed.
When done, fluff the quinoa with a fork and allow the quinoa to cool to room temperature.
While the quinoa is cooling, whisk together the olive oil, lemon zest and juice and salt and pepper.
Bring the salad all together by adding the cooled quinoa, chopped parsley, mint and chopped tomatoes together in a large bowl. Pour dressing over and mix well to combine. Taste for seasoning and adjust as needed.
Other delicious additions to quinoa tabbouleh are chopped cucumber and avocado and cubed feta.