Bring a pot of boiling salted water to a boil, then whisk in the quinoa and boil until tender, 12 to 15 minutes. Drain the quinoa and let cool to room temperature.
Peel and seed the cucumber, then cut into 1/2 -inch pieces. In a serving bowl, stir together the cucumber, tomatoes, cilantro, parsley, mint, scallions, oil, zest, juice, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the quinoa and season with salt and pepper to taste. Serve.
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