Red Quinoa Tabbouleh

1. Bring water (with a dash of salt) to a boil in a medium sized saucepan. Meanwhile, place the quinoa in a fine-mesh strainer and rinse with cold running water. Transfer the quinoa to the pot when the water is boiling. Reduce the heat to medium-low and simmer until cooked, 12-15 minutes. Drain any excess water, transfer to a medium-sized bowl and let quinoa cool completely.
2. Into the bowl with the quinoa, add the parsley, mint, tomatoes, cucumbers and scallions; toss to combine. Add the olive oil, lemon juice, salt and pepper and toss once more, adjusting seasoning if needed.
3. Transfer the tabbouleh to a large serving platter or bowl and sprinkle with the feta, if using. Serve cold or at room temperature.