In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let cool.

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

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

Add the cooled quinoa to the vegetable mixture. Pour the dressing over the salad and toss gently to combine. Serve chilled or at room temperature.