Rinse 1 cup of quinoa under cold water. In a saucepan, combine the rinsed quinoa and 2 cups of water; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until all the water is absorbed and the quinoa is fluffy. Let it cool for a bit.

While the quinoa cools, chop 2 cups of ripe strawberries, 1 medium cucumber, and 1/2 small red onion into bite-sized pieces.

In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and a pinch of salt and pepper.

In a large bowl, mix the cooled quinoa with the chopped strawberries, cucumber, red onion slices, and 1/2 cup of crumbled feta cheese. Drizzle the dressing over the top.

Carefully toss the ingredients together, being cautious not to crush the strawberries.

Chill the salad in the fridge for at least 30 minutes before serving.