1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced
Directions :
Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil over high heat in a medium saucepan.
Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 8 minutes.
Remove from heat and let stand, covered, for 6 minutes.
Whisk lemon juice and garlic in a small bowl.
Gradually whisk in olive oil.
Add tomatoes, herbs, cucumber, and scallions to bowl with quinoa; toss to coat.
Season to taste with salt and pepper. Drizzle remaining dressing over.
