Gluten Free Quinoa Tabbouleh

Salad
1 cup quinoa
2 cups water (if cooking quinoa)
1 bunch green onions chopped
1 cup finely chopped fresh parsley (flat leaf aka Italian is nicest)
3 tablespoons chopped fresh mint or 2 teaspoons dried mint
1 English cucumber peeled if not organic and chopped

Dressing
1/2 cup lemon juice (fresh is best but not absolutely necessary)
1/4 to 1/3 cup olive oil
1/4 to 1/2 teaspoon freshly ground black pepper
1/2 teaspoon oregano (dried crumbled)
1 tablespoon dried mint or 3 fresh chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt or to taste
Dash allspice
Dash coriander

Rinse quinoa well before cooking. Cook quinoa or sprout (a couple days before) (1 cup quinoa in 2 cup water cook on low for about 20 minutes). Mix salad ingredients. Mix all dressing ingredients in a bowl or small mason jar. If you can let it sit in the bowl and add to the salad about 1 hour or less before serving. Toss to mix thoroughly. Adjust seasonings to taste. If quinoa is cooked this salad is lovely with the grain still warm (can be raw use sprouted quinoa).