INGREDIENTS
1 pint
Cherry tomatoes
1
English hothouse cucumber or 2 persian cucumbers, cut into 1/4-inch pieces, large
2/3 cup
Flat-leaf parsley
1
Garlic clove
1/2 cup
Mint, fresh
2
Scallions
2 tbsp
Lemon juice, fresh
1 cup
Quinoa
1
Black pepper, Freshly ground
1/2 tsp
Kosher salt plus more
1/2 cup
Olive oil, extra-virgin