Prepare the Quinoa: Place the rinsed quinoa and vegetable broth (or water) into a medium saucepan. Bring to a boil over medium-high heat. Once it starts bubbling, reduce the heat to low, cover the pan tightly with a lid, and simmer for 15 minutes. You'll know it's done when the liquid has been absorbed and tiny "tails" spiral out from the quinoa grains. Remove from heat and let it sit, covered, for another 5 minutes to steam through.

Fluff and Cool the Quinoa: After its rest, uncover the quinoa and gently fluff it with a fork. Spread it out onto a large baking tray or a wide, shallow dish to help it cool down quicker. This prevents the salad from becoming soggy and helps the flavours meld better.

Chop Your Vegetables: While the quinoa cools, prepare your vibrant vegetables. Finely dice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes and Kalamata olives. Chop the fresh parsley and mint. Aim for roughly uniform sizes for a visually appealing salad and balanced texture in every bite.

Make the Dressing: In a small jar or bowl, combine the lemon juice, extra virgin olive oil, dried oregano, a pinch of salt, and a good grind of black pepper. Close the jar tightly and shake vigorously, or whisk in the bowl, until the dressing is emulsified and well combined. It should look slightly cloudy and vibrant.

Assemble the Salad: In a very large salad bowl, combine the cooled quinoa, diced cucumber, red bell pepper, red onion, halved cherry tomatoes, and Kalamata olives. Add the freshly chopped parsley and mint.

Dress and Serve: Pour the prepared dressing over the salad ingredients. Gently toss everything together until the vegetables and quinoa are evenly coated and glistening with the dressing. Finally, crumble the feta cheese over the top, giving it a beautiful, contrasting white finish against the colourful vegetables. Give it one last gentle stir to distribute the feta. Serve immediately or chill for later.