Quinoa Tabbouleh

INGREDIENTS

• 3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
• 1/2 cup freshly squeezed lemon juice
• Kosher salt and freshly ground pepper
• Small handful jarred peppadew peppers or roasted red peppers, finely chopped
• 1/2 cup finely chopped fresh mint leaves
• 1 English cucumber, diced
• 1/2 cup quinoa (red or white), rinsed
• A pinch of freshly grated nutmeg
• 1 pint cherry tomatoes, quartered
• 1/4 cup extra-virgin olive oil