This recipe makes an enormous amount of tabbouleh, probably 6 large servings. If you want to make a more modest quantity, you will have to adjust the quantities accordingly.
1 cup dried quinoa
1 tbsp olive oil
2 cups parsley
1 cup mint
5 scallions (green parts only)
12oz cherry tomatoes
Lots of salt
Place one cup of rinsed quinoa, two cups of water, one tablespoon of olive oil and a pinch of salt into your rice cooker (or following the cooking instructions on the box). Cook on the "white rice" setting while you prep the other ingredients.
Slice the cherry tomatoes, juice the lemon and finely chop the herbs and scallions. If you are following a low-FODMAP diet, discard the white parts of the scallions. If not, you can use the whole thing. Once the quinoa has thoroughly cooled, add it to a large mixing bowl and stir in the other ingredients, adding the salt slowly as you go.
This will keep well in the fridge for 4 days. It's also a great dish to take to a potluck or picnic and contains way more protein than regular tabbouleh.