Preparation

1. Bring quinoa and 2 cups of water to boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until most of water is absorbed, about 8 to 10 minutes. Turn off heat and let quinoa rest, covered, for 15 minutes. Fluff with fork. Allow quinoa to cool to room temperature.
2. In a small bowl, whisk lemon juice and garlic infused olive oil. Season dressing as desired with salt and pepper.
3. Combine cucumber, tomatoes, carrots, herbs and scallions in a large bowl, add cooled quinoa and dressing to bowl and stir until combined. Season as desired with salt and pepper. Chill in refrigerator.