Combine quinoa and water in a medium saucepan and bring to a boil.
Reduce heat, and simmer covered for about 15 minutes or until the quinoa is cooked.
Remove the lid, and fluff the quinoa with a fork and season with salt & pepper.
Let cool to room temperature.
Cut mango & cucumber into small cubes and combine with blueberries and cranberries.
Just before serving, whisk together the lemon juice, olive oil, chopped lemony thyme and basil.
Toss quinoa with fruits and lemon vinaigrette, sprinkle with salt & pepper.