Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and allow to cool to room temperature.

While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, slice the olives, finely dice the red onion, and chop the parsley and mint.

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until the mixture is well emulsified.

In a large bowl, combine the cooled quinoa, cucumber, tomatoes, olives, onion, parsley, and mint. Pour the dressing over the salad and toss gently until everything is evenly coated.

Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired. Serve immediately or refrigerate until ready to serve.