Pour water into a medium saucepan. Add the salt and quinoa. Cook, covered, over medium-high heat until boiling. Reduce the heat to medium-low and continue cooking for approximately 15 minutes or until the grains are soft and opened.

Meanwhile, in a small jar, add the lemon juice, olive oil, and black pepper. Place the lid on the jar and shake until well blended.

In a large bowl, combine the green onions, mint, parsley, cucumber, and tomatoes. Stir in the cooked quinoa. Pour the dressing over the top and toss to combine.

Add the feta cheese and stir just until blended.

Serve immediately or refrigerate for up to four days.