• Cover the 2 cups of dry quinoa with 4 cups of water in a medium saucepan, over high heat on the stove. Bring to a boil, then reduce the temperature and cover for 15 minutes, until the quinoa has absorbed all of the water. Fluff with a fork, and allow to cool while you chop the vegetables and herbs. 
    • In the meantime, mix together the lemon juice, olive oil, 1 teaspoon of sea salt and fresh black pepper in a large bowl. Add the cooked quinoa, and toss in the dressing to coat well.
    • Add in the scallions, dill, parsley, cucumber, red pepper, and olives, if using, and toss well to combine.