Step 1: Cook the Quinoa : Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until the water is absorbed and quinoa is fluffy. Remove from heat and let it cool slightly.

Step 2: Prepare the Vegetables : Dice cucumber and tomatoes, finely chop the red onion, and slice olives. Chop fresh parsley and mint if using.

Step 3: Make the Lemon Vinaigrette : In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.

Step 4: Combine the Salad : In a large mixing bowl, combine cooked quinoa, cucumber, tomatoes, red onion, olives, feta, and fresh herbs. Pour the lemon vinaigrette over the salad and toss gently to combine.

Step 5: Serve : Serve immediately, or refrigerate for 10–15 minutes to let the flavors meld for a chilled salad.