add 1 cup of red quinoa and 2 cups of water to a large pan and bring to a boil

when the water boils, reduce to a simmer, cover and cook about 15-17 minutes until the quinoa is fluffy and all of the liquid has absorbed

when the quinoa is ready, fluff with a fork and transfer to a separate bowl 

 add 2 tablespoons of the Lemon Red Wine Vinaigrette, cover refrigerate while you finish the salad 

chop the tomatoes, onion, cucumber, parsley, Serrano and mint and add to a bowl 

add the chilled quinoa to the veggies and top with remaining Lemon Red Wine Vinaigrette 

check for seasoning and add fresh lemon, salt and olive oil if needed 

cover and refrigerate until ready to serve  

use the back of your knife to make a garlic paste with 2 cloves of garlic and a pinch of course Kosher salt

add the lemon juice and red wine vinegar to the pasted garlic and stir 

season with salt, pepper and crushed red pepper

slowly stream in the olive oil using a fork or whisk to constantly stir so the dressing emulsifies 

add all ingredients to a food processor or blender and blend until smooth 

check for seasoning and add salt and lemon if needed 

cover and refrigerate until ready to serve

arrange the tabouli and hummus on a large platter and serve with grilled bread, pita chips or fresh veggies