In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

In a large bowl, combine the diced cucumber, cherry tomatoes, feta cheese, red onion, dill, and mint.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad mixture and toss gently to combine.

Once the quinoa has cooled, fluff it with a fork and add it to the salad. Toss everything together until well mixed.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.