1. In a pot of boiling salted water, add the quinoa in a stream. Cover the pot and cook over medium heat for 5 minutes.
2. Remove from heat and let swell without a lid. Once the seeds are open, drain and fluff with a fork. Transfer to a plate and let cool. Add the sprouted beans and tomatoes to the quinoa.
3. In a small bowl, whisk together the oil and cane sugar syrup.
4. Add the chopped parsley, mint, lemon juice, and zest, and pour this mixture over the tabouleh.
5. Refrigerate before serving.