Rinse 1 cup of quinoa under cold water until it runs clear. Combine it with 2 cups of water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes until the water is absorbed. Fluff with a fork and let cool completely.

Chop the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely chop the red onion.

In a large bowl, combine the cooled quinoa with cucumber, cherry tomatoes, red onion, and freshly chopped mint. Stir gently to incorporate all the ingredients evenly.

In a separate small bowl, whisk together the lime juice and extra virgin olive oil. Pour this dressing over the salad mixture and toss gently.

Taste the salad and adjust with salt and pepper as desired. Chill for 30 minutes before serving.