1Bring quinoa, ½ teaspoon salt, and 1¼ cups water to a boil in a medium saucepan over high heat.
2Bring quinoa, ½ teaspoon salt, and 1¼ cups water to a boil in a medium saucepan over high heat.
3Bring quinoa, ½ teaspoon salt, and 1¼ cups water to a boil in a medium saucepan over high heat.
4Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.
5Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.
6Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.
7Remove from heat and let stand, covered, for 5 minutes.
8Remove from heat and let stand, covered, for 5 minutes.
9Remove from heat and let stand, covered, for 5 minutes.
10Fluff with a fork.
11Fluff with a fork.
12Fluff with a fork.
13Meanwhile, whisk lemon juice and garlic in a small bowl.
14Meanwhile, whisk lemon juice and garlic in a small bowl.
15Meanwhile, whisk lemon juice and garlic in a small bowl.
16Gradually whisk in olive oil.
17Gradually whisk in olive oil.
18Gradually whisk in olive oil.
19Season dressing to taste with salt and pepper.
20Season dressing to taste with salt and pepper.
21Season dressing to taste with salt and pepper.
22Spread out quinoa on a large rimmed baking sheet; let cool.
23Spread out quinoa on a large rimmed baking sheet; let cool.
24Spread out quinoa on a large rimmed baking sheet; let cool.
25Transfer to a large bowl; mix in ¼ cup dressing.
26Transfer to a large bowl; mix in ¼ cup dressing.
27Transfer to a large bowl; mix in ¼ cup dressing.
28Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat.
29Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat.
30Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat.
31Season to taste with salt and pepper.
32Season to taste with salt and pepper.
33Season to taste with salt and pepper.
34Drizzle remaining dressing over.
35Drizzle remaining dressing over.
36Drizzle remaining dressing over.
Ingredients
1 cup quinoa, rinsed well
1 cup quinoa, rinsed well
1 cup quinoa, rinsed well
0.5 teaspoon kosher salt plus more
0.5 teaspoon kosher salt plus more
0.5 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
2 tablespoon fresh lemon juice
2 tablespoon fresh lemon juice
1 garlic clove, minced
1 garlic clove, minced
1 garlic clove, minced
0.5 cup extra-virgin olive oil
0.5 cup extra-virgin olive oil
0.5 cup extra-virgin olive oil
Freshly ground black pepper
Freshly ground black pepper
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼" pieces
1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼" pieces
1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼" pieces
1 pint cherry tomatoes, halved
1 pint cherry tomatoes, halved
1 pint cherry tomatoes, halved
0.66 cup chopped flat-leaf parsley
0.66 cup chopped flat-leaf parsley
0.66 cup chopped flat-leaf parsley
0.5 cup chopped fresh mint
0.5 cup chopped fresh mint
0.5 cup chopped fresh mint
2 scallions, thinly sliced
2 scallions, thinly sliced
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.