Heat a small saucepan over medium-high heat. Add the quinoa to the dry pan and toast it, stirring frequently until the quinoa becomes golden brown and you hear it begin to pop. This should take about 5 minutes. Next, add the water to the pan, bring it to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa is tender, approximately 15 minutes. Turn off the heat and let the quinoa rest for 5 minutes, then fluff it with a fork and allow it to cool at room temperature.

While the quinoa is cooling, make the dressing by stirring together the extra-virgin olive oil, fresh lemon juice, salt, and ground black pepper in a small bowl until well combined. I like to taste the dressing at this stage and adjust the salt or lemon juice to my liking.

In a large bowl, combine the finely chopped parsley, chopped fresh mint leaves, minced green onions, and diced tomatoes. Add the cooled, fluffed quinoa from Step 1. Pour the dressing from Step 2 over all the ingredients and stir gently to combine everything well. Serve the salad at room temperature or chilled.