Rinse quinoa with water in a strainer and let drain for 2 minutes. Add 1 tablespoon olive oil to a large metal skillet over medium heat. Stir in quinoa and slowly cook, uncovered, over medium heat for 3 minutes. Add water and bring to a boil. Reduce heat to low, cover and cook 15 minutes. Remove quinoa from heat and let rest, covered, for 5 minutes.

Place chopped tomatoes in a large glass bowl. Add chopped cucumber to the bowl. Trim root ends from wild ramps and reserve greens. Mince 2 tablespoons wild ramp whites and add to the bowl. Zest lemon, mince the zest and juice the lemon. Add lemon zest, lemon juice, 4 tablespoons olive oil, sea salt and ground pepper to the bowl. Stir well to combine vegetables and let rest for 5 minutes.

Remove 2 cups parsley leaves from stems and mince parsley. Remove 1 cup mint leaves from stems and mince mint. Gently stir in the cooked quinoa, parsley leaves and mint leaves to the bowl. Taste tabbouleh and adjust seasonings as desired. Thinly slice 4 tablespoons greens from the reserved wild leeks. Plate 1 cup tabbouleh and serve with a tablespoon of wild ramp greens and a sprinkle of Himalayan sea salt.