Cook the quinoa according to package directions. Allow to cool.
In a large mixing bowl toss the quinoa, tomatoes, cucumber, feta, olives, onions and herbs together.
Drizzle the lemon and oil over it and toss well. Season to taste with salt and pepper and add more lemon or oil if desired.
Serve chilled or at room temperature
Note: to cook in instant pot, use 1:1.5 ratio of quinoa:water; high pressure @10mins. Natural release (NR) for 10 mins; fluff w.fork
