Rinse 1/2 cup of quinoa under cold water to remove bitterness.

Cook rinsed quinoa in a saucepan with 1 cup of water and a pinch of salt. Bring to a boil, then simmer for 15 minutes until tender and water is absorbed.

Fluff cooked quinoa with a fork and let it cool.

While quinoa cooks, chop 1/2 cup cucumber, 1/2 cup tomatoes, 1/4 cup parsley, and 2 tablespoons red onion into small pieces.

Finely chop 1 teaspoon of fresh mint leaves.

In a bowl, combine cooled quinoa with chopped vegetables and herbs.

Drizzle with olive oil or olive oil spray.

Add lemon juice and season with pink Himalayan salt.

Gently toss to combine.

Sprinkle sliced Kalamata olives over the salad.

Finish with chopped fresh mint leaves.

Give a final toss before serving immediately.