Rinse 1 cup of quinoa under cold water, then bring 2 cups of water or vegetable broth to a boil in a medium pot. Add the quinoa, reduce to a simmer, cover, and let cook for about 15 minutes. Once done, fluff it with a fork and let it cool completely.

In a large mixing bowl, combine the cooled quinoa with 1.5 cups of diced cucumbers, 0.25 cup of finely diced red onion, and 2 tablespoons of fresh herbs (parsley or dill). Stir gently to mix without mashing.

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, and season with salt and pepper to taste.

Pour the dressing over the quinoa mixture, tossing until everything is evenly coated. Gently fold in 0.5 cup of crumbled feta cheese.

Optional: Serve with additional fresh herbs on top.