Step 1

Pick mint and parsley leaves by removing stems, wash well, strain and lay down on kitchen cloth to dry, you can use a salad spinner.

Step 2

Cook quinoa separately: rinse quinoa well, in a pot over medium-high heat, add one cup of tap water over 1/2  cup of quinoa, once it starts boiling, cover the pot, lower the heat to low and let it simmer for 10-15 minutes.

Step 3

Chop mint leaves and parsley finely, either by using a sharp knife or for a quicker and easier method using a food processor.

Step 4

Finely chop the rest of the ingredients, cucumbers, tomatoes, and green onions.

Step 5

In a large bowl mix parsley and all other ingredients including quinoa, then pour lemon juice, salt, and olive oil. Mix well and serve.