Rinse the Quinoa and cook 2 cups in a pot following directions on the package. Allow to cool. Finely chop 2 tomatoes, cucumber and parsley and mix in the cooled quinoa.
Dressing:
Blend tomato, Dijon mustard, apple cider vinegar, cumin and garlic powder.
Pour over the salad and gently mix it in.
Chill and then serve on a bed of lettuce of choice.