COOK THE QUINOA: Place quinoa and broth in a covered sauce pot. Bring to a boil, turn down to a simmer and cook for 12 minutes. Uncover and fluff with a fork, turn off heat and cover for 5 minutes. Put cooked quinoa into a large mixing bowl and set aside to cool.
PREP THE VEGGIES: Cut the cucumber and roma tomatoes in half lengthwise. Scrape out the soft seed section in the middle of the cucumber and tomato halves using a spoon. This will help your final product be crisp, absorb the dressing better and not be overall watered down. Discard the soft stuff and chop remaining veggies into small cubes and add to mixing bowl with quinoa.
BLEND THE DRESSING AND GREENS: Place spinach, parsley, lemon juice, olive oil, salt, and pepper in a high powered blender or food processor. Pulse (do not blend) until chopped and well combined. Scrape down the sides of the bowl with a spatula as needed. Keep in mind that this should not be a puree. Alternatively, if you do not have a blender or food processor you can chop the spinach and parsley by hand and add the other ingredients to the herbs in a bowl.
MIX TOGETHER AND CHILL IN FRIDGE: Pour dressing mix over top of quinoa and veggies. Mix together with a large spoon until well combined. Cover and refrigerate.
Notes
*I prefer chicken broth but you could use vegetable broth to keep this dish vegan & vegetarian friendlyThis recipe is best served cold. If you allow all the flavors to marinate together for a few hours in the fridge (or better yet, overnight) it will taste even better.