Place the dry quinoa in a fine-mesh strainer. Run cold water over it for at least 30 seconds. This removes the bitter natural coating called saponin. Drain the water thoroughly before cooking.

Combine the quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, turn the heat to low. Cover the pan and simmer for 15 minutes.

Remove the pan from the heat after 15 minutes. Keep the lid on for 5 more minutes. This steam makes the quinoa extra fluffy. Use a fork to gently fluff the grains afterward.

Whisk the olive oil, lemon juice, salt, and pepper in a small bowl. Make sure the salt dissolves completely into the liquid. This simple dressing provides the main flavor for the salad.

Pour the lemon dressing over the warm quinoa in a large bowl. Stir it gently so every grain is coated. Let the quinoa cool to room temperature before adding the fresh vegetables.

Dice your cucumbers and tomatoes while the quinoa cools down. Slice the scallions and chop the fresh parsley leaves. Using fresh herbs is the secret to making this dish taste professional.

Add the cucumbers, tomatoes, parsley, scallions, and olives to the bowl. Toss the ingredients together until the colors are well mixed. The salad will start to look very vibrant and appetizing.

Gently fold in the crumbled feta cheese at the very end. You do not want to over-mix once the cheese is in. This keeps the feta chunks intact and the salad looking clean.