Add 1 cup of grains (192 grams) to a small saucepan a tight-fitting lid. I use a 2 quart (2 liter) pan. Add 2 cups (500 ml) water. Bring to a boil. Reduce to a simmer and cover with lid. Turn heat to low. Cook until all water is absorbed, about 15-18 minutes. Turn off heat. Allow to stand for about 10 minutes to steam finish. The grains should be light and fluffy with the germ ring unfurled. Spread quinoa on a rimmed baking sheet and allow to cool. (See manufacturers box for alternative cooking directions for rice cooker).
While quinoa is cooking, make the vinaigrette, then prep the vegetables and herbs. To make the vinaigrette, whisk all ingredients together in a small bowl. This recipe makes extra, in case you need a bit more. For cucumbers, quarter them, slice out the seedy center, cut each quarter into three long strips and cut across into fine dice. Do the same with the tomatoes. See photos in the post for help.
Add the cucumber, tomatoes, onion, pine nuts and herbs to the cooled quinoa. When ready to serve add a few tablespoons of the dressing and toss gently. Add enough to flavor the salad but don’t soak it in dressing. Serve chilled.
To chop fresh herbs, wash and dry well. Dry herbs chop easily. Chopping wet or damp herbs just becomes a mess. Wash and dry on paper towels or in a salad spinner.
You can make this salad a day, even two days, ahead of serving. It will keep for five days undressed in the refrigerator. Dress before serving.