Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer, then drain it well. Combine the rinsed quinoa and 2 cups of water or vegetable broth in a saucepan and bring the mixture to a boil.

Reduce the heat to low, cover the saucepan, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa germ separates into a visible spiral. Remove the pan from the heat, keep it covered for 5 minutes, then fluff the quinoa with a fork and cool it to room temperature.

Whisk together the olive oil, lemon juice, red-wine vinegar, Dijon mustard, minced garlic, optional honey or maple syrup, kosher salt, and black pepper. Taste the dressing and adjust it with additional salt or lemon juice if needed.

Add the cooled quinoa to a large bowl with the cherry tomatoes, cucumber, red onion, parsley, optional mint, feta, and optional Kalamata olives. Pour the dressing over the salad and toss gently until the ingredients are evenly coated.

Chill the dressed salad for 20–30 minutes before serving if desired, allowing the flavors to mingle. Taste once more and adjust the salt, pepper, or lemon juice just before bringing it to the table.