Quinoa Tabbouleh

Ingredients:

¼ cup fresh lemon juice

¼ cup olive oil

2 cloves garlic minced

½  tsp kosher salt (or more to taste)

¼ tsp freshly ground black pepper (or more to taste)

2 cups cooked quinoa, cooled

1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼" pieces

1 pint cherry tomatoes, halved

2/3 cup chopped flat-leaf parsley

1½ cup chopped fresh mint

2 scallions, thinly sliced

Instructions:

Whisk lemon juice, olive oil, garlic, salt and pepper in a bowl. Season to taste with salt and pepper. In a large bowl, drizzle ¼ cup dressing over the quinoa and toss gently. Add cucumber, tomatoes, herbs, and scallions; toss to coat. Drizzle remaining dressing over. Season to taste with salt & pepper.