This is a lovely, fresh salad to take to your next summer picnic.  Add feta cheese and/or garbanzo beans to make it a whole meal! 

Ingredients
1 cup quinoa, rinsed well
1/2 tsp. salt plus more
2 Tbsp. fresh lemon juice
1 garlic clove, minced
1/2 cup extra virgin olive oil
Freshly ground black pepper
1 large English cucumber 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

Recipe Preparation
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 cucumbers, tomatoes, herbs and scallions to bowl with quinoa; toss to coat.  Season to taste with salt and pepper.  Drizzle remaining dressing over.

Courtesy of Bon Appetit