Rinse the quinoa under cold water and cook according to package instructions, usually by combining 1 cup of quinoa with 2 cups of water, bringing it to a boil, then reducing to a simmer and covering for about 15 minutes until water is absorbed. Fluff and allow to cool.

While quinoa cooks, finely chop the cucumbers, cherry tomatoes, and red onion.

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

In a large bowl, combine the cooled quinoa, chopped veggies, crumbled feta, parsley, mint, and almonds. Pour the dressing over and gently toss to coat.

Taste and adjust seasoning as necessary with more lemon or salt.

Serve immediately or chill for an hour to let flavors meld before serving.