1-Rinse 1 cup of quinoa thoroughly under cold water to remove any bitterness, then drain.

2-In a medium saucepan, combine rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil over high heat.

3-Once boiling, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

4-Remove the quinoa from heat and let it rest covered for 5 minutes, then fluff with a fork.

5-While quinoa cooks, prepare vegetables: halve cherry tomatoes, dice cucumber, finely chop red onion, and chop parsley.

6-In a large bowl, combine cooked quinoa with prepared vegetables and herbs.

7-In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.

8-Pour dressing over the quinoa and vegetable mix, tossing gently to combine.

9-Adjust seasoning as needed and let the salad rest for 5 to 10 minutes before serving to enhance the flavors.

10-Once mixed, the salad can be stored covered in the refrigerator for up to 4 days and served chilled or at room temperature.