If you love the crispy flavor of traditional tabbouleh, you'll love the extra nutrition added by substituing the bulgar wheat with quinoa, which is higher in protein, vitamins and minerals.
Bring quinoa and water to a boil in medium saucepan over high heat. Reduce heat to medium-low and simmer until tender, about 10 minutes. Cool.
Add oil, lemon juice, onions, parsley, mint, tomatoes and cucumber; toss to combine. Season with salt and pepper. Cover and chill.