Rinse the quinoa under cold water using a fine mesh strainer to remove bitterness.

In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed.

Remove from heat, let rest for 5 minutes, and fluff with a fork.

Allow quinoa to cool completely before assembling the salad.

In a bowl, combine cucumber, red onion, parsley, and mint.

Whisk olive oil, lemon juice, garlic, salt, and pepper to make the dressing.

Add cooled quinoa to the vegetables and pour dressing over the top.

Toss gently until everything is evenly coated.

Refrigerate for 20 minutes before serving for best flavor.