If desired, sprinkle ½ teaspoon of salt over the cucumber slices, place them in a colander, and let sit for 1 hour to draw out excess liquid.

Rinse and drain well.

In a medium-size saucepan, bring the water to a boil.

Add the quinoa and cook over medium heat for 10 minutes, or until the quinoa's tails pop up.

Drain and set aside to cool.

In a large mixing bowl, combine the scallions, garlic, cucumber, tomatoes, parsley, hazelnuts, figs, olive oil, vinegar, lemon juice, orange zest, sage, celery seeds, marjoram, nutritional yeast (if using), black pepper, and salt.

Gently stir in the cooled quinoa until evenly combined.

Serve chilled for best flavor.