Rinse the quinoa thoroughly under cold water and cook according to package instructions, usually combining 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and quinoa is fluffy.

While the quinoa is cooking, chop the cucumber and halve the cherry tomatoes.

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

In a large bowl, combine the cooked quinoa, garbanzo beans, tomatoes, cucumber, and chopped mint. Pour the dressing over the mixture and toss gently until well combined.

If desired, sprinkle crumbled feta cheese over the top before serving.