Quinoa-Cilantro Tabbouleh

3/4 Cup water
2/3 Cup uncooked quinoa, rinsed and drained
1/4 tsp Fleur de sel
1 Cup finely-chopped plum tomato
1/2 Cup finely-chopped red onion
1/2 Cup chopped fresh cilantro
2-1/2 Tbsp fresh lemon juice
2 Tbsp Extra-Virgin Olive Oil
1 tsp lemon bitters
1/4 tsp Black Pepper
6 Tbsp fresh flat-leaf parsley
1/2 tsp Balinese Pyramid Sea Salt

Bring 3/4 Cup water and quinoa to a boil in a small saucepan. Cover pan, reduce heat, and simmer 12 minutes (or until quinoa is tender). Remove pan from heat; allow stand 10 minutes, to absorb any remaining liquid, before lifting lid.

Fluff quinoa with a fork; stir in Fleur de Sel. Transfer cooked quinoa to a medium bowl. Allow grains to cool slightly.

Combine chopped tomato, along with the red onion, cilantro, lemon juice, olive oil, lemon bitters and black pepper in a medium bowl. Stir briefly to combine ingredients. Add quinoa to mixture; toss to incorporate vegetables and grains, coating all with the cilantro, lemon juice, and olive oil.

Sprinkle dish with fresh parsley; garnish generously with Balinese Pyramid Sea Salt. Serve.