Rinse the quinoa under cold water. In a saucepan, combine the rinsed quinoa with 2/3 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.

Dice the tomatoes very small, sprinkle with a bit of salt, and let them sit in a strainer for 15 minutes. Drain off half of the excess juices and save the remaining half.

Finely chopped the scallions, cucumbers, and fresh mint leaves.

Remove the parsley leaves from the stems and finely chop them.

In a large bowl, combine the cooled quinoa, chopped parsley, tomatoes, cucumbers, scallions, and fresh mint leaves.

In a small bowl, mix together the lemon juice, leftover tomato juice, dried mint, sumac, salt, and pepper.

Pour the lemon juice mixture over the salad and toss everything together until well combined.

Drizzle with olive oil and toss again.

Serve the Tabbouleh with romaine leaves for wrapping or as a side dish.