In a pot, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.

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

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

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