Begin by cooking the quinoa. Combine the rinsed quinoa with water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool completely.

While the quinoa is cooking and cooling, prepare the vegetables and vinaigrette. In a large mixing bowl, combine the diced cucumber, red and yellow bell peppers, Kalamata olives, cherry tomatoes, and finely chopped red onion.

Prepare the dressing by whisking together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl until well combined. Taste and adjust seasoning if needed.

Once the quinoa has cooled, add it to the bowl with the prepared vegetables. Add the crumbled feta cheese, chopped fresh parsley, and chopped fresh mint (if using).

Pour the lemon-herb vinaigrette over the salad. Gently toss everything together until all the ingredients are evenly coated. Ensure not to overmix, which can bruise the ingredients.

For the best flavor, allow the salad to sit for at least 15-30 minutes before serving to let the flavors meld together. This step is crucial for a truly delicious salad!