Start by placing 1 cup of quinoa in a fine-mesh strainer. Rinse under cold water for about 2 minutes to remove any bitterness.

In a medium pot, bring 2 cups of water to a boil. Add the rinsed quinoa along with 1/4 teaspoon of salt. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until fluffy.

While the quinoa cooks, dice the cucumber, bell pepper, and onion, and halve the cherry tomatoes.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Whisk well.

Once the quinoa is cooked and cooled slightly, transfer it to a large mixing bowl. Add the diced vegetables and the dressing. Stir gently to combine. If desired, sprinkle in some feta cheese for added richness.

Serve immediately or let it chill in the refrigerator for 30 minutes to let flavors meld.