Rinse 1 cup of quinoa in a fine mesh strainer under cold water.
In a small saucepan, combine quinoa and 2 cups of water. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork.
Place the quinoa in the refrigerator to cool completely.
In a pot, bring a small amount of water to a boil. Place 4 large eggs into the pot and cook for 9 minutes.
Remove the eggs, cool them under cold water, then peel and chop them.
In a large bowl, combine cooled quinoa, chopped eggs, sliced or diced cucumber, and optional chopped red onion.
Add 2 tablespoons of olive oil and 2 tablespoons of fresh lemon juice to the bowl.
Stir in 1 cup of freshly chopped herbs (such as parsley, dill, and/or cilantro).
Season with salt and freshly ground black pepper to taste.
Mix all ingredients until well combined.
Chill the salad in the refrigerator for at least 30 minutes before serving for better flavor development.
Serve cold or at room temperature.