In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes until quinoa is fluffy.

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

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

Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes.