In a medium saucepan, bring water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Let it cool.

In a large bowl, combine diced cucumber, red bell pepper, parsley, and basil.

In a small bowl, whisk together lemon juice, olive oil, minced garlic, and black pepper to create the dressing.

Once quinoa has cooled, fluff with a fork and add it to the vegetable mixture. Pour the dressing over the salad and toss gently to combine.

Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.