In a medium size pot, bring 2 cups of water to a boil. Add rinsed quinoa, reduce to a gentle simmer and cook until all of the water has absorbed, about 15 minutes. Stir intermittently while cooking. Remove the pot from heat, cover and let steam for about 5 minutes. Fluff with a fork then transfer to a large bowl to cool.

Meanwhile, in a measuring cup or small bowl, whisk together the minced garlic, olive oil, lemon juice and salt. Pour over the quinoa and stir to combine.  Add the almonds, parsley, mint, tomatoes, and cucumber then stir until evenly distributed with the quinoa. Serve immediately or cover and refrigerate for up to 3 days.