1 cup raw quinoa
2 cups vegetable broth
1 tablespoon olive oil
  Kosher salt
2 large ripe tomatoes, diced
1/2 cucumber (peeled and diced)
1/2 red onion (diced)
1 tablespoon fresh Italian flat leaf parsley (cut into thin strips, called chiffonade)
1 tablespoon fresh mint (cut into thin strips, called chiffonade)
1/2 cup olive oil
1/4 cup fresh lemon juice
  Kosher salt and freshly ground black pepper (to taste)