Place quinoa, salt and 1 ½ cups of water in a medium size saucepan. Bring to the boil and then reduce to low heat. Cover with a lid (or aluminium foil) and simmer on low until just tender.
Remove quinoa from the saucepan and spread out on a large baking tray to cool. fluff with a fork and turn quinoa ever so often. This will make it fluffy.
Place cooled quinoa, tomatoes, parsley, spring onions and mint in a large bowl. Stir and combine ingredients.
Dress quinoa tabouli with lemon juice, olive oil and a sprinkle of sea salt just before serving
Tricks to making Quinoa TabouliBurghal adds texture to tabouli. The last thing you want is over cooked quinoa floating around your salad. It is best to make your quinoa a few hours before you make the salad.The trick to fluffy quinoa which still has some gumption to it is to spread it out on a tray once cooked. Don’t let it cool in the saucepan. Leave it uncovered to cool and dry out. Fluff your quinoa with a fork ever so often and turn it over. You will end up with perfect quinoa every time.