Rinse the quinoa under cold running water to eliminate any residual bitterness. Cook it by simmering in two parts water to one part quinoa, following the instructions on the package. Once cooked, allow it to cool fully, then fluff it gently with a fork to separate the grains.

Prepare the vegetables and herbs by dicing the cucumber, cherry tomatoes, and red onion into small, uniform pieces. Finely chop the parsley and mint leaves to bring out their fresh, fragrant flavors.

In a spacious mixing bowl, combine the cooled quinoa with the prepared vegetables, chopped herbs, and green peas, if you’re including them. Toss the mixture lightly, ensuring even distribution of all ingredients.

In a separate small bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, salt, and black pepper. Taste and adjust the seasoning as needed to balance the flavors.

Drizzle the dressing over the quinoa mixture and toss everything together until the salad is evenly coated. Let the salad rest for about 10-15 minutes to allow the flavors to meld and enhance each other.

Serve the quinoa salad in a large bowl or on individual plates, garnished with a sprinkle of parsley or a wedge of lemon for added zest. This dish can be enjoyed chilled or at room temperature, making it a versatile and refreshing addition to any meal.