A modern vegetarian take replacing bulgur with protein-rich quinoa and extra lemon juice.
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Combine rinsed quinoa and water in a medium saucepan, bring to a boil, then cover and simmer on low for 15 minutes until water is absorbed.
Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool completely.
Wash and thoroughly dry the parsley and mint; remove stems and use a sharp knife to finely mince the leaves without bruising them.
In a large mixing bowl, combine the cooled quinoa, chopped parsley, mint, diced tomatoes, cucumber, and green onions.
In a small jar or bowl, whisk together the olive oil, lemon juice, salt, pepper, and minced garlic until emulsified.
Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the quinoa to absorb the dressing.
Taste before serving and add an extra squeeze of lemon or a pinch of salt if needed for brightness.
