In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes until tender. Remove from heat, fluff with a fork, and let cool.

In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and basil.

In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and black pepper.

Pour the dressing over the salad and toss well to combine.

Let the salad sit for 10-15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.