Cook quinoa according to directions, drain and rinse with cold water.
Sprinkle tomatoes with a sprinkle of salt and let sit in a strainer to drain excess water from them for 20 minutes.
Meanwhile, combine cucumber, parsley, red onion, garlic and quinoa in a large bowl. Add tomatoes after draining.
Toss lemon juice and olive oil and season with salt and pepper to taste. Let sit in the refrigerator for 2 hours or overnight.
Serve chilled.
Originally Submitted
10/18/2012
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