Quinoa Salad (Tabbouleh Style)

Cook quinoa according to the instructions on the package.

Dressing: in a small bowl, whisk together lemon juice, salt, pepper and oil.

In a large salad bowl, toss together parsley, cherry tomatoes, onions, zucchini, mint and cumin seeds. Add the quinoa. Pour half of the vinaigrette over the salad and toss to combine. Taste. If necessary, add the rest of the vinaigrette. Let rest in the fridge for at least one hour. Remove from the fridge 15 minutes before serving.

Serving suggestions: serve with some hummus, labne or thick Greek yogurt and pita bread and you will be ready for party! Or serve as a side dish for lemony-garlicky grilled fish or prawns a la plancha.