Cook the Quinoa in 1½ cup of cold water and ½ tsp salt. Bring to the boil and turn down until the quinoa has absorbed the water and is fluffy. It is cooked when you can see a small tail to each grain. If necessary, add a little more water and allow the grains to absorb the water with the lid on.
When cooked, allow the quinoa to cool in a large bowl to room temperature.
Whilst the quinoa is cooking, finely dice the tomatoes and allow them to drain in a sieve for a few moments.
Meanwhile, finely chop the parsley and finely slice the spring onions. It is important that they are very fine.
Combine the parsley, onions and tomatoes in a large bowl and mix well. Then add the cooled quinoa and combine.
Now add the lemon juice and olive oil and season with salt. Mix well and add more if necessary. The lemon taste should be prominent.