– Cook the Quinoa: In a medium saucepan, bring the 2 cups of water to a boil. Stir in the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it cool. – Prepare the Dressing: In a small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, ground cumin, salt, and pepper. Set the dressing aside. – Combine Ingredients: In a large mixing bowl, combine the cooked and cooled quinoa with the diced red and yellow bell peppers, diced cucumber, halved cherry tomatoes, finely chopped red onion, fresh parsley, fresh cilantro, and fresh mint. – Toss and Dress: Pour the prepared dressing over the salad ingredients. Gently toss everything together until the dressing coats the salad evenly. – Add Feta and Olives: Sprinkle the crumbled feta cheese and sliced Kalamata olives over the salad and gently incorporate them. – Chill and Serve: Cover the Zesty Quinoa Salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and intensify.