In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it cool.

In a large mixing bowl, combine the cooled quinoa, diced cucumber, cherry tomatoes, crumbled feta, and red onion.

In a small bowl, whisk together olive oil, lemon juice, chopped dill, chopped mint, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

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