Rinse quinoa under cold water and combine with water in saucepan. Bring to boil, then reduce to low, cover, and simmer for about 15 minutes until water is absorbed.

While quinoa cooks, wash and chop strawberries, cucumber, and cherry tomatoes. Add to a large mixing bowl.

Finely chop mint and parsley, then add to mixing bowl with other ingredients.

Once quinoa is cooled, add to the mixing bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.

Chill salad in the refrigerator for about 1 hour to allow flavors to meld.

Before serving, crumble feta cheese over salad and toss gently. Serve cold.