Phase: 3 | Serves: 6
Prep time: 20 minutes | Total time: 30 minutes

INGREDIENTS

• 1 cup quinoa, rinsed well
• 1/2 teaspoon sea salt, plus more to taste
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, diced
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

 DIRECTIONS

1. Bring the quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat.
   
   
2. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
   
   
3. Meanwhile, whisk the lemon juice, zest, and garlic in a small bowl. Gradually whisk in the olive oil.
   
   
4. Season the dressing to taste with salt and pepper.
   
   
5. Cool the quinoa (you can spread it out on a large rimmed baking sheet to cool more quickly).
   
   
6. Transfer the quinoa to a large bowl and mix in 1/4 cup dressing. Add the cucumber, tomatoes, herbs, scallions, and remaining dressing to the quinoa, and toss to coat. Season to taste with salt and pepper, and serve as a side with your favorite Phase 3 protein and veggies for dinner. 

DO AHEAD: Can be made the day ahead. Cover remaining dressing and quinoa separately; chill.