Rinse the quinoa with cold water in colander. Cook the quinoa on the stovetop as directed. Once cooked, transfer to a serving dish and chill for about an hour.
Once the quinoa is chilled, toss with the diced cucumbers, tomatoes, olives and feta. Drizzle the vinaigrette over the salad and toss gently.
Keep chilled until ready to serve.
Serve Greek Quinoa Chilled Salad as a main or side dish at your next potluck or summer BBQ.