Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for 30 seconds to remove its natural bitter coating.

Combine the rinsed quinoa and water in a small saucepan over high heat and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until liquid is absorbed.

Remove the pan from heat, uncover, and fluff the quinoa gently with a fork. Spread the quinoa into a thin layer on a baking sheet to cool completely to room temperature, about 10 to 15 minutes.

Place the finely diced tomatoes in a fine sieve set over a bowl. Sprinkle with a pinch of salt and allow to drain for 10 minutes to remove excess liquid, then discard the collected juice.

Ensure parsley and mint are completely dry. Using a very sharp knife, finely chop the herbs without crushing or mashing the leaves.

In a large bowl, mix together the cooled quinoa, chopped herbs, and drained tomatoes until evenly combined.

Drizzle extra virgin olive oil and fresh lemon juice over the salad, then sprinkle with kosher salt. Toss gently until every grain and herb leaf is glossy and evenly coated.