Quinoa Tabbouleh

1 cup quinoa
1 1/4 cup low-sodium chicken or vegetable broth
6 Tbl lemon juice, divided
2 cups halved cherry tomatoes
Kosher salt and ground black pepper
2 cups finely chopped cucumber
3 scallions, finely chopped
1 clove garlic, minced
1/3 cup extra-virgin olive oil
2 cups firmly paced, fresh flat-leaf parsley, chopped
1 cup firmly packed, fresh mint leaves, shredded

Using a mesh strainer, rinse and drain the quinoa under cold water.
In a medium saucepan over medium heat, combine the quinoa, broth and 2 Tbl of the lemon juice.  Bring to a boil, then reduce to a simmer, cover and cook until all the broth is absorbed, 10 to 15 minutes.  When done, the grains will appear soft and translucent, and th germ ring will be visible along the outside edge.  Transfer to a shallow platter and spread evenly.  Let it coool.

Meanwhile, place the tomatoes in a colander or mesh strainer.  Sprinkle the tomatoes lightly with salt and set over the sink or a bowl and let drain for 10 minutes. 

Once the quinoa has cooled, transfer to a large serving bowl.  Add the drained tomatoes, the cucumber, scallions, garlic, remaining 4 Tbl of lemon juice and the oil.  Season with salt and pepper to taste.  Chill for at least 1 hour, or until ready to serve,  Just before serving, stir in the parsley and mint.