Sauté the quinoa in olive oil for a couple minutes
Pour in water and add a chicken bullion cube
Bring to a boil, cover and simmer for 15 minutes on low
Cut off the heat and let it steam for 5 more minutes
Chop the parsley and green onions finely
Prepare the dressing by mixing lemon juice, olive oil, grated garlic and a pinch of salt
Pour the dressing over the chopped veggies
Add the veggies to the cooled down quinoa and mix
Top with fresh mint
