Begin by placing your rinsed quinoa into a medium saucepan along with the 2 cups of water. Over medium-high heat, bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it stand covered for 5 minutes. Fluff the quinoa with a fork and allow it to cool completely.

Next, halve or quarter the cherry tomatoes, dice the cucumber, and finely chop the small red onion. The freshness of the vegetables will add a delightful crunch and burst of flavor to your tabbouleh.

In a large mixing bowl, combine the cooled quinoa, chopped herbs, tomatoes, cucumber, and onion. Gently toss everything together until well combined.

In a small bowl, whisk together the lemon juice, salt, and pepper (and garlic powder if using). This simple dressing will brighten up the tabbouleh and bring all the flavors together.

Pour the dressing over the quinoa and vegetable mixture, and toss again to ensure everything is evenly coated.

Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed.

For the best flavor, let the tabbouleh sit for about 30 minutes before serving to allow the flavors to meld together.

Serve chilled or at room temperature as a refreshing and healthy side dish or a light main course.