1/2 cup dry quinoa
1 bunch Italian parsley, finely chopped
6 green onions, finely chopped (about 1 bunch)
4 large tomatoes, finely chopped (or 1 pint grape tomatoes sliced in 1/2)
3 lemons, juiced (about 1/2 cup juice)
5 tablespoons olive oil
1/8 teaspoon ground black pepper
1 teaspoon salt

Cook quinoa in 2 cups water. Simmer, covered for 15 minutes. Equals about 2 cups cooked quinoa, let cool.
Finely chop the parsley, green onions and tomatoes and place them into a large salad bowl. Add lemon juice, olive oil, black pepper and salt to the salad mixture.
Add cooked, cooled quinoa and mix well. Serve.