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Bring quinoa, ½ teaspoon salt and 1 ¼ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender for about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice, balsamic and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Spread quinoa on a large baking sheet. Let cool. Transfer to a large bowl; mix in ¼ cup of dressing. Add cucumber, tomatoes, herbs and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over the top.
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