In a fine-mesh strainer, rinse quinoa under cold running water. In a small saucepan, heat 1 Tbsp olive oil over medium heat, add the quinoa and toast, stirring constantly for about 1-2 minutes. Add 2 cups of water and bring to a boil. Then reduce heat to low, cover and cook for about 15-20 minutes. Remove the saucepan from the heat and set aside to cool. While the quinoa is cooling, in a mason jar, combine all ingredients for the dressing and shake until well combined. Set aside.
To assemble: in a large bowl, add quinoa from saucepan and fluff with a fork. Add mint, cilantro, grapes, spinach and cucumbers. Pour dressing over the salad and toss to coat the vegetables. Add more salt and pepper to taste. Refrigerate, covered or enjoy at room temperature!