Whisk together the lime juice, olive oil, honey, minced garlic, salt, pepper, and ground cumin in a small bowl until well combined. Set aside while you prepare the quinoa and vegetables. This allows the flavors to meld and the garlic to infuse into the dressing.

Rinse the quinoa under cold water and drain well, shaking off excess water. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat and add the drained quinoa. Toast for about 5 minutes, stirring occasionally, until the quinoa is fragrant and begins to turn golden—this brings out its nutty flavor. Pour in the chicken broth and water, then add the salt and garlic powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes to steam, then fluff with a fork.

While the quinoa simmers, peel the cucumbers, halve them lengthwise, and scoop out the seeds with a small spoon to remove excess moisture—this prevents the salad from becoming watery. Dice the cucumbers into bite-sized pieces. Halve the cherry tomatoes and finely dice the red onion. Chop the fresh cilantro. I like to keep the cucumber and tomato separate until just before serving to prevent them from releasing too much liquid and making the salad soggy.

Transfer the cooked quinoa from Step 2 to a large serving bowl and let it cool to room temperature for a few minutes. Add the prepared vegetables from Step 3 and the cilantro, then pour the dressing from Step 1 over the top. Toss gently but thoroughly until everything is evenly coated. Taste and adjust seasoning if needed—you may want a squeeze more lime juice or a pinch of salt depending on your preference.