Bring quinoa, the ½ teaspoon kosher salt (if using), and 1¾ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and there is no water left in the pan, about 10 minutes. Fluff with a fork.
Meanwhile, for dressing, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Let quinoa cool; transfer it to a large bowl and mix in ½ cup dressing. At this point, you can cover and refrigerate quinoa up to a day ahead of time. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Add remaining dressing. Makes 6 servings. Recipe from Zoe Shannon.
*See more recipes in our beans, rice, and grains collection