Cook quinoa according to package directions. Let it cool.
In a large bowl, combine chopped cucumber, tomatoes, red onion, and bell pepper.
Add Kalamata olives and crumbled feta cheese to the bowl.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper.
Pour the lemon-herb vinaigrette over the salad ingredients.
Gently toss everything together to ensure all ingredients are coated in the dressing.
Serve immediately or chill for later. Garnish with fresh parsley if desired.
