Quinoa Tabbouleh
['1 cup quinoa, rinsed well', '1/2 teaspoon kosher salt plus more', '2 tablespoon fresh lemon juice', '1 garlic clove, minced', '1/2 cup extra-virgin olive oil', 'Freshly ground black pepper', '1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces', '1 pint cherry tomatoes, halved', '2/3 cup chopped flat-leaf parsley', '1/2 cup chopped fresh mint', '2 scallions', 'thinly sliced']
Bring quinoa, 1/2 teaspoon 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.
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
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