To cook quinoa: Rinse the quinoa in a sieve. Place in a pot with two cups of water and a pinch of sea salt. Bring to a boil and lower to a simmer. Let cook for 15 minutes until fluffy. Remove from heat and rinse in sieve again. Set aside until ready to use.
Chop parsley, spring onion, and mint leaves into small bits and put in a large bowl. Chop tomato and cucumber and add to the parsley mix.
To make dressing, squeeze the juice of the 1/2 lemon into a small bowl, add olive oil, cumin, salt and pepper and whisk.
Add dressing and cooked quinoa to parsley mixture and toss. Chill in refrigerator before serving. Place torn romaine lettuce leaves on plate and top with tabbouleh and serve. Enjoy.