Step 1

To make the Quinoa Tabbouleh: Place the quinoa and spices (coriander, cumin, cayenne, salt, and pepper) in a dry pot. Cover and toast over medium heat, stirring often, for about 5-7 minutes. When the quinoa has toasted, add the shallot, garlic, and 2 cups of water.  Cover, and bring to a boil.

Step 2

Reduce to a simmer and cook until quinoa is done, about 10-12 minutes.

Step 3

When the quinoa is done, remove from heat and fluff to steam off any excess liquid. Transfer to a medium bowl. Let cool for about 10 minutes.  You can speed this up by placing the bowl in the freezer.

Step 4

While the quinoa cools, chop the parsley and dice the tomatoes.

Step 5

When the quinoa has cooled, add the Sherry vinegar, parsley, and tomatoes.  Stir well to combine.  Taste to adjust seasoning.  Serve slightly chilled or at room temperature.  Enjoy!