This delicious and healthy twist on a traditional Middle Eastern parsley salad features protein-rich quinoa, cranberries, sunflower seeds and crisp fennel.
Rinse quinoa well in a fine-mesh sieve. Add to a medium saucepan; cook and stir over medium heat until dry and lightly toasted, about 5 minutes. Add the water; bring to a boil. Reduce heat to medium-low; simmer, covered, until quinoa is tender, about 15 minutes. Spread onto a baking sheet to cool.
In a medium serving bowl, whisk together lemon juice, oil, garlic, mint, salt, allspice and pepper.
Add parsley, fennel, scallions and cooled quinoa to bowl; toss well. Fold in cranberries and sunflower seeds; season with additional salt, to taste. (The tabbouleh will keep well in the fridge for a couple of days for leftover lunches.)