In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Allow it to cool.

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

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

Once the quinoa has cooled, add it to the vegetable mixture and pour the dressing over the top. Toss gently to combine and serve chilled or at room temperature.