Rinse quinoa: Rinse 1 cup of quinoa under cold water to remove the natural bitter coating.
Cook quinoa: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes.
Let quinoa rest: Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.
Prep veggies: Dice avocado, cucumber, cherry tomatoes, and finely chop red onion, parsley, and basil.
Make dressing: In a small bowl, whisk together juice of 1 lemon, olive oil, salt, and pepper.
Combine salad: In a large bowl, mix the cooled quinoa, chopped vegetables, and herbs.
Add dressing: Pour lemon herb dressing over the salad and toss gently.
Add avocado: Fold in avocado carefully to avoid mashing.
Optional toppings: Sprinkle feta or toasted nuts on top if desired.
Serve: Enjoy immediately or refrigerate for later.
