Directions
- 1Bring quinoa, ½ teaspoon salt, and 1¼ cups water to a boil in a medium saucepan over high heat.
- 2Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.
- 3Remove from heat and let stand, covered, for 5 minutes.
- 4Fluff with a fork.
- 5Meanwhile, whisk lemon juice and garlic in a small bowl.
- 6Gradually whisk in olive oil.
- 7Season dressing to taste with salt and pepper.
- 8Spread out quinoa on a large rimmed baking sheet; let cool.
- 9Transfer to a large bowl; mix in ¼ cup dressing.
- 10Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat.
- 11Season to taste with salt and pepper.
- 12Drizzle remaining dressing over.
Ingredients
- 1 cup quinoa, rinsed well
- 0.5 teaspoon kosher salt plus more
- 2 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 0.5 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼" pieces
- 1 pint cherry tomatoes, halved
- 0.66 cup chopped flat-leaf parsley
- 0.5 cup chopped fresh mint
- 2 scallions, thinly sliced
Equipment
medium saucepansmall bowllarge rimmed baking sheetlarge bowlfork
Tips
- Quinoa can be made one day ahead. Prepare through Step 3, then cover bowl with plastic wrap and keep chilled. Cover remaining dressing and keep separately; chill. When ready to serve, finish with Step 4.
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