Start by cooking the quinoa. Rinse 1 cup of quinoa under cold water using a fine-mesh colander. This helps remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool to room temperature.

While the quinoa is cooling, prepare the vegetables. Seed and chop the cucumber, chop the red bell pepper, and finely chop the red onion. Place all the chopped vegetables in a large mixing bowl.

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, pressed or minced garlic, fine sea salt, and freshly ground black pepper. This tangy and zesty dressing will bring all the flavors together.

Once the quinoa has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over the quinoa and vegetables. Add the finely chopped cilantro and toss everything together until well combined. Taste and adjust the seasoning with more salt and pepper if needed.

Your quinoa salad is now ready to be served! You can enjoy it immediately or let it chill in the refrigerator for a bit to allow the flavors to meld together. This salad is perfect on its own or as a side dish to your favorite main course.