Rinse quinoa under cold water in a fine mesh strainer. In a medium pot, combine rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce to low and cover. Simmer for about 15 minutes until all water is absorbed. Remove from heat and let cool.

While quinoa cools, wash and chop vegetables. Dice cucumber, halve cherry tomatoes, and finely chop red onion. Chop mint and parsley.

In a large mixing bowl, combine cooled quinoa, diced cucumber, halved cherry tomatoes, crumbled feta, pitted Kalamata olives, chopped red onion, mint, and parsley. Gently mix together.

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

Pour dressing over salad mixture and gently toss until everything is coated.

Enjoy immediately or let chill for 30 minutes for better flavor.