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Bring the stock to a boil in a saucepan. Stir in the quinoa. Reduce the heat to medium-low, cover and cook for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Transfer to a large serving bowl and set aside to cool.
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Add the red and green pepper, cucumber, green onion, olives, red onion and feta cheese to the cooled quinoa.
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Whisk the lemon zest and juice, oil, garlic, dried basil, oregano and pepper in a small bowl. Pour the dressing over the quinoa mixture and toss to coat well. Garnish with fresh basil.