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Place quinoa and 2 cups broth in sauce pan with fitted lid. Bring to a boil and reduce heat to Low to simmer for 10-15 minutes, covered. When the quinoa is fully cooked, fluff with a fork and set aside to cool.
Heat a sauté pan on Med then add the tomato paste. Stir the paste around the pan, lightly toasting. Add in Piquant Post Nutty Sumac spice blend, vinegar, salt and olive oil, then whisk until smooth. Turn off heat and stir in green onions while mixture is still hot.
In a large bowl, combine quinoa and tomato-spice mixture. Mix until evenly coated. First, peel some of the cucumber, leaving a striped design with the skin. Cut in half length wise and use a spoon to remove the seeds. Slice cucumber into long ¼” strips, then rotate to cut the strips into a small dice.
Remove core from tomato and dice. Then, add in the cucumber, tomato, mint, parsley, and lemon juice to the quinoa and thoroughly mix. Serve cold or lukewarm in small bowls or over intact lettuce leaves (as a lettuce cup).