Quinoa Tabbouleh

1 cup quinoa (red or white), cooked and cooled


Whisk to combine:
1/2 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
A pinch of freshly grated nutmeg

Chop these:
2 - 3 bunches of fresh flat-leaf parsley, finely chopped (roughly 4 cups)
1/2 cup finely chopped fresh mint leaves
1 pint cherry tomatoes, quartered
1 English cucumber, diced
1 red or yellow bell pepper, diced
1 small red onion, diced

Chop all veggies and herbs. Add quinoa and mix. Drizzle the dressing over the mixture and let stand for an hour or more before serving. If you can't wait, that's ok too.