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If you don't already have cooked quinoa on hand, start by cooking quinoa. Measure out ⅔ cup dry quinoa and rinse in a sieve. Add quinoa to a large pot with 1 + ⅓ cup water. Bring to a boil, then cover and reduce heat. Let simmer until all water is fully absorbed (about 15 mins).
While the quinoa cooks, wash, dry, and chop strawberries, cucumber, and tomatoes into small pieces. Add to a large bowl.
Wash and dry mint and parsley in a salad spinner. Chop both herbs finely and add to bowl.
Once done, add 2 cups cooked quinoa to the bowl. Add olive oil, lemon juice, salt, and black pepper to taste. Mix ingredients together well and place in the fridge to chill for about an hour. If using pre-cooked quinoa, you can omit the chill time!
Serve cold and topped with feta. Enjoy!