In a large pot, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

In a mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.

Add the cooked quinoa to the bowl and mix well.

In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper.

Pour the dressing over the salad and toss to combine.

Serve immediately or refrigerate for 30 minutes to let flavors meld.