1 cup Quinoa, rinsed well
½ teaspoon Kosher Salt, plus more
2 tablespoons fresh Lemon Juice
1 Garlic Clove, minced
½ cup Extra-Virgin Olive Oil
Freshly ground Black Pepper
1 large English Cucumber cut into
1 pint Cherry Tomatoes, halved
2/3 cup chopped Flat-leaf Parsley
2 Scallions, thinly sliced
Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan 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.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season the dressing to taste with salt and pepper.
Spread out quinoa on a large rimmed baking sheet and let cool. Transfer to a large bowl and mix in 1/4 cup of the dressing. (This dressing can be made 1 day ahead.) Cover remaining dressing and quinoa separately; chill.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over the mixture. Yum!