Juice the lemon, and add the juice and olive oil to the cooked quinoa (with a pinch of salt, if none was used cooking the grain.)

Strip the leaves and tender young stems from the woody stems of the herbs. Chop the leaves finely. Try to have at least a cup of chopped herbs - more is wonderful! I usually use about one part mint to two parts parsley, but that an vary to your taste (and what you have.)

Make sure the quinoa is room temperature or colder, as warm grain will wilt the herbs. Mix the chopped parsley and mint with the quinoa, and toss well.