Cook the quinoa. Rinse the quinoa under cold water until the water runs clear. Add it to a saucepan with water or broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Cool it completely. Spread the quinoa on a large plate or sheet pan to cool faster. You want it cool and dry so the salad doesn’t get soggy.

Prep the greens. Finely chop the parsley and mint. Aim for a small, even chop so the herbs mix well and don’t feel leafy.

Chop the veggies. Dice the cucumber and tomatoes into small, even pieces. Thinly slice the green onions. If your tomatoes are extra juicy, let them sit on a paper towel for a minute.

Make the dressing. In a small bowl, whisk together lemon juice, lemon zest, olive oil, garlic, salt, and black pepper. Taste and adjust the salt or lemon if needed.

Combine. In a large bowl, add the cooled quinoa, parsley, mint, cucumber, tomatoes, and green onions. Pour in the dressing and toss gently until everything is coated.

Rest and taste. Let the salad sit for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning—add more lemon, salt, or olive oil as you like.

Optional add-ins. Fold in feta, olives, or red pepper flakes for a briny or spicy boost.

Serve. Enjoy chilled or at room temperature. It pairs well with grilled chicken, fish, falafel, or warm pita and hummus.