This is a twist on traditional tabbouleh whereby quinoa takes the place of bulgur. The grains are similar in size, but quinoa makes this suitable for those avoiding gluten and is higher in protein. Cucumbers, tomatoes, and feta add flavor and texture to this tasty salad.
If the quinoa isn't labeled "pre-rinsed", pour it into a fine mesh sieve or colander and rinse thoroughly under warm water.
Transfer the quinoa to a medium saucepan and add enough water to cover the quinoa by at least 1 ½ inches. Set the pot on the stove over high heat and bring to a boil. When the water boils, drop the heat until it simmers vigorously. Simmer until it is tender, about 15 minutes. Pour into a colander and leave to drain in the sink for a few minutes.
Transfer quinoa to a large bowl and add the cucumber, tomatoes, parsley, mint, olive oil, lemon juice, lemon zest, and 1/2 teaspoon of salt. Stir well, taste, and add more salt if needed. Add the crumbled feta and stir gently just to combine. Scatter the pecans over the top.