I adapted this recipe from the Wheat Berry Tabbouleh recipe in the Better Homes and Gardens Cookbook. I made a couple substitutions and changed the proportions to my liking.
2/3 c quinoa
1 T olive oil
1 cloves garlic, minced
I rinse my quinoa and then heat it with olive oil and garlic until the garlic is starting to brown, then I add the 1 c water and simmer it like rice until it's done. Let it cool to room temperature.
1 cucumber, peeled and diced
1 large bunch parsley, washed and chopped
1/4 c diced sweet onion
1/2 lemon, juiced
1/4 c olive oil
1/8 c capers (optional)
salt, pepper to taste
When you're ready to serve, add:
2 cherry tomatoes, quartered, per 1 c serving
I don't like to refrigerate my tomatoes - they lose all of their flavor, so I just add tomato as I eat it. You might want to adjust the dressing. I didn't measure this, but I think it made around 6 cups. With these proportions, it's about half veggie, half grain.