In a medium pot, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.

In a mixing bowl, combine cherry tomatoes, cucumber, red onion, parsley, and basil.

Add the cooled quinoa to the bowl.

In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.

Transfer the salad to a serving dish and serve immediately or chill in the refrigerator for 30 minutes before serving.