Rinse the quinoa under cold water using a fine-mesh sieve.

In a medium saucepan, combine 1 cup of quinoa and 2 cups of water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water has been absorbed.

Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the quinoa to steam.

Fluff the quinoa with a fork and let it cool to room temperature.

While the quinoa is cooling, halve the cherry tomatoes, dice the cucumber into small cubes, and finely chop the red onion.

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

In a small bowl, whisk together the olive oil, lemon juice, Italian herbs, salt, and pepper.

Pour the dressing over the quinoa salad and toss gently to combine all ingredients evenly.

Taste and adjust seasoning if necessary. Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.