Rinse and drain the quinoa and transfer to a small pot. Add 1¾ cups water and ¼ teaspoon salt to the pot, cover and bring to a boil. Once boiling, reduce to a simmer and simmer for 12-15 minutes. Don’t remove the cover while the quinoa is cooking except to quickly check if all the water is absorbed. Once cooked, remove from heat and keep covered for 5 minutes. Then remove the cover, fluff the quinoa with a fork and spread it on a baking sheet to cool. Set aside.

Meanwhile prepare all the veggies and add them to a medium-large bowl and set aside.

In a small bowl whisk together the lemon juice, garlic, oregano, salt. Set aside.

When the quinoa is cooled, add it to the bowl of veggies and mix. Add the mint and parsley and mix again. Drizzle in the lemon vinaigrette and mix well. Keep in the fridge, covered until ready to serve.