Add 3 cups quinoa to 5 2/3 cup water. Bring to a boil.
Cover and simmer 10-15 minutes until water is absorbed. When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.
Drain off any remaining water.
Remove the lid and let steam evaporate to continue to dry out the quinoa. Fluff with a fork.
While quinoa is cooking, chop the green onions, pepper, parsley, tomatoes, and lettuce.
Combine the olive oil & lemon juice, tomato paste, paprika, and salt
Add veggies to the quinoa and gently stir in the dressing to combine.
Serve cold. Let the salad sit in the refrigerator for at least an hour before serving so the flavors can blend