1 cup quinoa, rinsed well
1/2 teaspoon kosher salt
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
4 Persian Cucumbers, chopped
1 pint grape tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced
Rinse quinoa then combine in medium saucepan with 1/2 teaspoon salt, and 1 1/4 cups water. Bring to boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and cool.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Add quinoa to a large bowl; mix in 1/4 cup dressing. Set aside remaining dressing and quinoa separately; chill.
Add cucumber, tomatoes, herbs, and scallions to bowl; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.