An easy, refreshing, satisfying salad that's perfect grab-and-go fridge fare. I love this one for potlucks - it's vegan and gluten-free, so it works for most everyone.
1cuptri-color quinoarinsed in cold water
1medium cucumberpeeled and diced (about 1 1/2 cups)
2medium tomatoesseeded and diced (about 1 cup)
3scallionschopped, some green parts included (about 1/4 cup)
1cupfresh parsleychopped finely
1/4cupfresh mintchopped finely
1/3cupextra virgin olive oil
3tablespoonslemon juicefrom about 1 large lemon
1/2teaspoonkosher salt + more to taste
Set a medium saucepan over medium heat. Add the water. Bring to a boil. Add the quinoa, stir, and reduce to a simmer. Cover and cook until all of the water has absorbed, 10-15 minutes. Uncover and fluff with a fork. Let cool for a few minutes.
Add the cucumber, tomatoes, scallions, parsley, and mint to a large bowl. Add the cooled quinoa. Toss together gently.
In a separate small bowl, whisk together the olive oil, lemon juice, and salt. Pour over the veggies and quinoa. Mix well.
Taste and add additional salt if desired. Serve immediately or refrigerate for awhile before serving (I think it's best fully chilled). Keeps for 3-4 days in the fridge.