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.
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.