For the salad, in a large heavy pot, cover the Quinoa (2 cup) with Water (5 cup), add 1 teaspoon of salt and bring to a boil. Cover and simmer over medium-low heat until the quinoa is tender and the water is absorbed, 18 to 20 minutes.
Uncover the pot, top with a clean kitchen towel, and close the pot again; let stand 5 minutes.
Spread the hot quinoa on a platter or baking sheet and let cool to room temperature.
In a very large clear plastic serving bowl, spread the Iceberg Lettuce (1) in a single layer and season lightly with Kosher Salt and Freshly Ground Black Pepper (to taste). Arrange Fresh Herbs (4 cup) on top, followed by quinoa.
Spread the Radish (1 bunch) on top, followed by the Seedless Cucumber (1 pound), pushing them toward the edge of the bowl if you don't have enough of each vegetable to form a complete layer.
For the dressing, in a dry skillet, toast the Cumin Seeds (1/2 teaspoon), Whole Coriander Seeds (1/2 teaspoon), and Mustard Seeds (1/2 teaspoon) on moderate heat until fragrant, about a minute.
Transfer to a mortar or bowl. Use a pestle or an ice cream scoop to lightly crush the spices.
In a medium mixing bowl, whisk the Plain Greek Yogurt (2 cup) with the Mayonnaise (1/2 cup), Lemon (2 tablespoon), and White Wine Vinegar (2 tablespoon). Season with salt.
Spread the dressing over the salad, sprinkle with the spices, and refrigerate for at least 1 hour before serving. Serve and enjoy!