1 cup quinoa, rinsed well
1/2 teaspoon salt
1 tablespoons of fresh lemon juice
1 clove of garlic, minced
1/2 cup extra virgin olive oil
freshly ground black pepper
1 large cucumber, cut into 1/4 inch pieces
1 pint of cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced
Bring quinoa, 1/2 teaspoon of salt, and 1 1/4 cup of water to a boil in a medium sized saucepan over high heat. Reduced heat to medium-low, cover, and simmer until quinoa is tender (approximately 10 mins)
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork
Meanwhile, whisk lemon juice, and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper
Spread out quinoa on a large rimmed baking sheet, and let cool.
Transfer it to a large bowl and mix in 1/4 cup of dressing.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa. Toss to coat.
Season to taste with salt and pepper. Drizzle remaining dressing over it all.