In a medium saucepan, bring water to a boil. Add rinsed 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 large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, and parsley.

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

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.