In a medium saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork. Let cool.

In a large bowl, combine cooked quinoa, cucumber, tomatoes, red onion, parsley, dill, and feta (if using).

In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper.

Pour the dressing over the salad and toss to combine.

Chill in the fridge for 30 minutes before serving for best flavor.