Rinse the quinoa: Place quinoa in a fine-mesh sieve and rinse under cool water for 30–60 seconds. This helps remove bitterness from the natural coating, saponin.

Cook the quinoa: In a medium pot, combine quinoa with water or broth and a pinch of salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Fluff and cool: Uncover and fluff the quinoa with a fork. Spread it on a plate or baking sheet to cool faster. You want it close to room temperature so the herbs stay fresh and the dressing absorbs well.

Make the dressing: In a small bowl, whisk together olive oil, the zest of one lemon, and 2–3 tablespoons lemon juice. Add minced garlic, a pinch of salt, and black pepper. Taste and adjust acidity or salt.

Prep the veggies and herbs: Dice cucumber, halve tomatoes, and finely chop red onion. Roughly chop parsley, mint, and dill.

Combine: In a large bowl, add cooled quinoa, cucumber, tomatoes, and red onion. Pour over the dressing and toss gently to coat.

Add herbs: Fold in parsley, mint, and dill. Taste again and adjust seasoning. If using feta or nuts, add them now.

Rest and serve: Let the salad sit for 10–15 minutes so the flavors meld. Serve chilled or at room temperature.