Rinse your quinoa under cold water for about 2 minutes to remove its natural bitterness.

Cook the quinoa by bringing 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.

Chop your cucumbers and herbs while the quinoa cooks. Dice 1-2 medium cucumbers and finely chop a handful of fresh dill and mint.

Combine the cooked quinoa with chopped cucumbers, feta cheese, dill, and mint in a large mixing bowl. Toss gently to mix all the ingredients together without breaking up the feta too much.

Dress your salad with olive oil, lemon juice, salt, and pepper to taste.

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