1 cup quinoa, rinsed well
2 tablespoons fresh lemon juice
1 garlic clove, minced or run through a garlic press
½ cup extra-virgin olive oil
1-2 large cucumbers or 2-3 persian cucumbers, cut into ¼ inch pieces
1 pint cherry tomatoes, halved or larger tomatoes chopped
2/3 cup parsley, chopped
½ cup fresh mint, chopped
2 scallions, thinly sliced
½ teaspoon kosher salt, plus more
Freshly ground black pepper
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 dressing to taste with salt and pepper.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.