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Sauté the quinoa in 1-2 tbsp of olive oil for a couple of minutes.
Pour in 3 cups of water and add a chicken bouillon cube.
Bring to a boil, cover and simmer for 15 minutes on low.
Turn off the heat and let it steam for 5 more minutes.
Finely chop the parsley, green onions and dice the tomato.
For the dressing, mix together ¼-½ cup lemon juice, ¼ cup olive oil, grated garlic and a pinch of salt.
Pour a couple of tablespoons of the dressing over the chopped veggies.
Add the veggies to the cooked quinoa and mix in the remaining dressing.
Top with fresh mint.