Cook the quinoa according to the package directions. After cooking, place a paper towel between the pot and lid to absorb excess water, then let it cool completely.

While the quinoa cools, chop the cucumber, tomato, and red onion into bite-sized pieces.

Halve the black olives and grapes for a mix of savory and sweet flavors in every bite.

Rinse and drain the chickpeas thoroughly, then set aside.

Finely chop the mint, parsley, and basil for a fresh herbal touch.

In a large serving bowl, mix the cooled quinoa with the cucumber, tomato, olives, chickpeas, grapes, onion, and herbs.

To make the dressing, combine the lemon juice, olive oil, Greek yogurt, agave, salt, and pepper in a jar. Shake well until combined.

Drizzle the dressing over the salad, then taste and adjust as needed. Crumble feta on top, season with salt and pepper, and serve!