Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water or broth in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until fluffy. Cool slightly.

Dice 1 cucumber, chop 1 cup of cherry tomatoes, finely chop half of a red onion, and roughly chop 1 cup of fresh parsley. Place in a large mixing bowl.

Fluff the cooled quinoa with a fork and add to the bowl with vegetables. Gently combine to avoid mashing.

Whisk together 3 tablespoons of olive oil, juice of 1 lemon, and a pinch of salt and pepper in a small bowl. Pour over salad and mix well.

Toss gently until all ingredients are well coated. Adjust seasoning with more salt, pepper, or lemon juice if desired.

Serve immediately or let chill in the fridge for 30 minutes to meld flavors. Store in an airtight container for up to 5 days.