Put the rinsed quinoa in a saucepan with the water or stock and salt and bring to a boil. Cover and then turn down the heat. Cook on a low simmer for 10-12 minutes. Turn off the heat and let steam for at least 5 minutes more. Fluff with a fork.

Finely chop one bunch of parsley. You can use the stems, just make sure you cut up everything very finely and uniformly.

Finely chop the mint leaves. Place in a large bowl.

Chop the tomatoes into medium-sized pieces.

Finely slice the scallions (whites and greens) and add to the bowl with the tomatoes.

Add the quinoa and toss evenly.

Finely mince or press the garlic and place in a bowl or measuring cup deep enough to whisk in. Add the lemon juice, salt and pepper, and olive oil. Whisk until it emulsifies (thickens up).

Pour over the salad and toss until evenly coated. Taste and adjust seasonings as needed.

Serve at once or hold in the refrigerator for several hours for the flavors to meld.