1 C quinoa
After a few minutes of the quinoa toasting, add in the chicken stock, bring up to a boil, cover, and reduce to a simmer for about 15 minutes.
While your quinoa is cooking, lets get your veggies together! I had about half of a tomato I needed to use up, so I just chopped it up along with cutting the cherry tomatoes in half; salt your tomatoes and set those aside.
You could easily use a regular cucumber for this, but I love using an English cucumber for this; they're wrapped in plastic, and you don't have to peel them. They are so crunchy and add a lot of texture to this dish! Once you have the cucumber chopped up into bite size pieces (I ended up using about half of this cucumber), chop up the parsley!
After the quinoa has cooked, turn off the heat, and let it sit, covered, for another 5 minutes. You'll know the quinoa has cooked all of the way through when it is translucent. Mix in the cucumber and tomatoes, gently folding them in.
Fold in the parsley and move to a mixing bowl, and let cool completely.
Once your tabbouleh has cooled, fold in the feta cheese and you can either serve this right away, or put it in the fridge for when you're ready to serve it! Honestly, the longer this has to sit, the better the flavors marry!