If you haven’t yet cooked the quinoa, begin that process according to package instructions (quinoa simmers for about 15 minutes). Toast the pine nuts in a small pan over medium heat for about 5 minutes, giving them a shake now and then to toast on all sides. Meanwhile, chop the parsley and add it to a large bowl.
Quarter the tomatoes, chop the cucumber, and slice the green and white parts of the scallions. Tear or chop the mint. Add all to the bowl as you go.
Zest the lemon over the bowl and then juice it, tossing the juice gently with the ingredients.
Gently toss in the prepared quinoa and garlic powder.
Add salt and pepper to taste, plus any of the suggested additions that you like.
Serve in a salad bowl with the large lettuce leaves on the side for stuffing, if desired.
Notes
Prep and cook times overlap. Cook time includes bringing to a boil.Nutrition info is just for the base ingredients, it does not include the add-ons.The conversions and nutrition information are calculated automatically and I cannot guarantee the accuracy of this data. I encourage you to confirm this information with your favorite unit conversion/nutrition calculator if you would like to be more certain.