Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water in a medium saucepan, bring to a boil, reduce to a simmer, cover and cook for 10-12 minutes until tender and water is absorbed. Fluff with a fork and let cool.

Rinse and chop 1 cup of curly parsley and 1/2 cup of fresh mint, then combine in a large mixing bowl.

Dice 1 large tomato (or cherry tomatoes) and add to the herb mixture.

Once quinoa is cool, fold it into the bowl with herbs and tomatoes.

Squeeze the juice of 1 lemon over the salad and drizzle with 3 tablespoons of olive oil, then toss to combine.

Season with kosher salt and black pepper to taste, toss again before serving.