Bring 1 cup of water to boil. Add in ½ cup of quinoa, bring to boil, cover and cook over medium heat for 12 minutes or until all water is absorbed. This will yeild approx. 2 cups of quinoa.
Cut heads off parsley with scissors and wash, dice tomatoes, and finely chop onion. Combine all ingredients in a mixing bowl.
Pour lemon and add salt and pepper to the mixing bowl.
When quinoa is cooled down, add in ½ cup (set aside the rest) to the mixing bowl.
Add evoo 5-20 minutes before serving.
Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled. Better chilled for at least 2 hours or overnight, leaving the evoo until ready to serve.