Place 1 cup quinoa in a fine-mesh sieve and rinse under cold running water for 30–60 seconds, rubbing with your fingers, to remove bitter saponins. Drain thoroughly.

Cook

Combine rinsed quinoa, 2 cups water or vegetable broth, and 1 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer gently for 12–15 minutes until liquid is absorbed and quinoa is tender.

Steam & Cool

Remove the pan from heat and let sit, covered, 5 minutes. Fluff quinoa with a fork and spread on a wide plate or shallow bowl to cool more quickly to near room temperature before assembly (about 15–20 minutes).

Vegetables & Herbs

While the quinoa cooks and cools, prepare the vegetables and herbs. Dice and seed the cucumber, halve the cherry tomatoes, dice the red bell pepper, and finely mince the red onion. Chop the parsley and mint (if using). Place all prepared vegetables & herbs in a large mixing bowl.

Dressing

Make the dressing in a small bowl or jar: combine 3 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey or maple syrup (optional), 1 minced garlic clove, and 1/2 tsp freshly ground black pepper. Whisk (or shake in a jar) until emulsified. Taste and adjust salt (add kosher salt to taste) and acidity as needed.

Assembly & Finish

Add the cooled quinoa to the bowl with the vegetables and herbs. Pour about two-thirds of the dressing over the mixture and toss gently to combine. Taste and add more dressing if needed.

Fold in 3 oz crumbled feta and 2 tbsp toasted pine nuts or chopped walnuts, reserving a small amount for garnish. If desired, add 1 tsp lemon zest for brightness. Adjust seasoning with additional salt and pepper if necessary.

Transfer to a serving bowl or platter. Garnish with reserved nuts and an extra sprinkle of parsley or mint. Serve at room temperature or chilled.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. If chilled, allow to sit at room temperature 10–15 minutes before serving, and refresh with a squeeze of lemon or a drizzle of olive oil if it seems dry.