• Rinse quinoa by placing in a pot (about 2 QT) ,  and fill with water, then pouring through a fine mesh colander drain off water and rinse.
• Add 2 cups of water to this pot of quinoa, add a little salt,  cover and bring to a boil. Reduce heat to a simmer. Cook for 10 to 15 minutes or until all water has been absorbed.
• While the quinoa is cooking, finely chop the tomatoes, cucumber, parsley, and scallions. Add lemon juice, olive oil and fresh herbs and chickpeas to the vegetable mix.
• Stir in cooked quinoa and add sea salt and pepper to taste. Mix well.
• For best flavours, it is best to let tabouli sit in the refrigerator for a day to blend and marinate, but not necessary.
• Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving

Look here for  more about the nutritional benefits and uses for  QUINOA