1 12-ounce box quinoa
5 cups bouillon
1 red onion, chopped
2 large, ripe tomatoes, chopped
1 cup chopped Italian (flat) parsley, or a combination of parsley and mint
juice of 2 lemons
1 cup plain yogurt
2 teaspoons ground cumin
Freshly ground pepper, to taste
Bring the bouillon to a boil in a pot, stir in the quinoa and return to boiling. Reduce the heat, cover and simmer for 10 minutes, or until the quinoa is transparent and tender but not mushy. Drain off any excess liquid. Chill the cooked quinoa if you have time.
Combine the cooked quinoa and all of the other ingredients in a bowl.
Note: This recipe makes a large amount (about 12 cups of salad), but it keeps well and tastes even better as the flavors blend. If you want less, cut the recipe in half and save the remaining quinoa for another use.