Bring one cup of water to a boil and add the rinsed quinoa. Reduce heat to low-medium, cover, and cook for 15 to 20 minutes, or until quinoa has sprouted curlicues. Fluff and drain into a sieve and let cool to room temperature (a sieve keeps air flowing around the quinoa, but you can also spread it out on a cool pan).

When the quinoa has cooled, transfer to a serving bowl and mix about half of the herbs (equal parts of each) into the quinoa, then gently fold in the tomatoes, cucumbers, and pomegranate seeds.

Before serving, sprinkle additional herbs over the top, along with the scallions, and salt and pepper to taste. Give a big squeeze of the lemon over the salad and toss lightly. Drizzle the vinaigrette and/or serve on the side. (My favorite for this salad: measure 1/2 cup prepared balsamic vinaigrette into a bowl and whisk in 1 to 2 teaspoons pomegranate molasses, plus a few pinches of the herb mixture.)