Rinse 1 cup of quinoa under cold water. In a medium pot, combine the rinsed quinoa with 2 cups of water, bring to a boil, reduce heat, cover and simmer for 15 minutes; fluff and set aside to cool.

While quinoa cools, wash and dice the cucumber, halve the cherry tomatoes, finely chop the red onion, mint and parsley. Place in a large mixing bowl.

Once quinoa cools, gently fold it into the bowl with cucumbers, tomatoes, feta, olives and red onion.

In a small bowl, whisk together olive oil, lemon juice and minced garlic. Add salt and pepper to taste.

Pour dressing over quinoa mixture and gently toss until well coated.

Chill in the refrigerator for at least 30 minutes before serving.