1. In a small saucepan, combine the quinoa, water and a pinch of salt and bring to a boil.

2. Cover and simmer over moderately low heat until the water is absorbed, about 15 minutes.

3. Remove from the heat and let cool completely.

4. In a large bowl, whisk the olive oil with the lemon juice.

5. Add the parsley, mint, tomatoes and quinoa and toss.

6. Serve the tabbouleh at room temperature or chilled.