Chop the parsley until it is extremely fine. I like to use a food processor to save time, but you can do this by hand if you don't have one.

Add minced parsley, diced Roma tomatoes, minced red onion, and cooked quinoa to a large bowl. Season with salt and pepper, fresh lemon juice, minced garlic, and olive oil.

Stir until parsley is fully coated in juices. Set aside in the fridge for at least 30 minutes, or up to overnight to allow the parsley to absorb the juices and flavour.