Rinse the quinoa thoroughly in cold water. Cook it in a 2:1 ratio with water until tender. Let it cool completely.
Dice the tomato and cucumber. Thinly slice the red onion.
In a large bowl, combine the cooked quinoa, diced tomato and cucumber, thinly sliced red onion, and finely chopped fresh parsley.
Make the dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper. If it's too thick, add a little water to achieve a creamy consistency.
Pour the dressing over the salad and mix well. Let it sit for 10 minutes before serving to allow the flavors to meld.
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