Place the quinoa and 2 cups water in a medium saucepan. Bring to a boil, then cover and reduce to a simmer. Cook for 12 minutes until quinoa is fluffy and water is absorbed. Let cool. If you are in a hurry, spread the cooked quinoa on a baking sheet and place in the freezer or fridge to rapidly cool.
Toss with cooked quinoa with chopped tomatoes, cucumber and herbs.
In a small bowl, whisk together the lemon juice and finely minced garlic. Whisk in the olive oil and season with a generous pinch of salt and pepper.