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

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

In a large mixing bowl, combine cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and parsley. Pour dressing over the salad and toss to combine.

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