Place the rinsed quinoa in a medium saucepan with 2 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer until the water is absorbed and quinoa is tender, about 15 minutes. Fluff with a fork and let it cool slightly.
Meanwhile, wash the cucumbers and slice them into thin rounds. Set aside to add freshness and crunch to the salad.
In a small bowl, whisk together the freshly squeezed lemon juice and olive oil until well combined. This will create a bright, tangy dressing.
Once the cooked quinoa has cooled enough to handle, transfer it to a large mixing bowl. Pour the dressing over the warm or cooled quinoa and toss gently until evenly coated.
Add the sliced cucumbers to the bowl and fold them into the quinoa mixture, ensuring a good distribution of ingredients.
Sprinkle the chopped fresh herbs over the salad and season with salt and pepper to taste. Gently toss again to combine all flavors.
Serve the salad immediately for best crunch, or refrigerate for 15-20 minutes to allow flavors to meld. Enjoy this crisp, refreshing dish!
