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Cook quinoa according to package directions with 1 teaspoon kosher salt
In a medium saucepan, combine the quinoa, 1 teaspoon salt, and 1 ½ cups water
Bring to a boil over high heat
Reduce heat and simmer until quinoa is tender, about 12 minutes
Drain and let cool
In a small bowl, whisk together the olive oil, lemon juice, garlic, and black pepper
Add the tuna, cucumbers, tomatoes, parsley, and dill to the cooled quinoa
Pour the dressing over and toss to combine
Season with salt and pepper to taste
Divide among bowls and garnish with scallions. Serve with lemon wedges and hot sauce