Rinse quinoa under cold water for 1-2 minutes to eliminate bitterness. In a saucepan, combine rinsed quinoa, 2 cups of water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy. Let cool.

While quinoa cools, wash and chop cherry tomatoes and cucumber into bite-sized pieces. Dice half a red onion finely. Place in a large bowl.

Once quinoa has cooled, fluff it with a fork and add to the bowl of vegetables. Crumble feta cheese in and mix gently to combine.

In a small bowl, whisk together olive oil and lemon juice. Drizzle over the salad and toss gently to coat.

Season with salt and pepper to taste, add chopped herbs, and mix again without bruising herbs.

Cover and chill the salad in the refrigerator for at least 30 minutes before serving.