Rinse the quinoa under cold water in a fine mesh strainer.
In a medium saucepan, bring the quinoa and water to a boil.
Reduce the heat to low, cover and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
Remove from heat and let it cool.
In alarge bowl, combined the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley and mint.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, salt and pepper.
Pour the dressing over the quinoa salad and toss to combine.
Serve immediately or refrigerate for upto 2 hours to allow the flavors to meld.
