Rinse quinoa under cold water using a fine-mesh strainer.
Cook quinoa in a medium saucepan with 2 cups of water; bring to a boil, then reduce heat and simmer covered for 15 minutes until water is absorbed.
Fluff cooked quinoa with a fork and let it cool in a large bowl.
While cooling, chop cherry tomatoes, cucumber, red onion, and fresh herbs into bite-sized pieces.
Once cool, combine the chopped vegetables and crumbled feta cheese with the quinoa.
Drizzle olive oil and lemon juice over the mixture; season with salt and pepper before tossing gently to combine.
