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 bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta cheese.

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

Add the cooled quinoa to the salad mixture and pour the dressing over. Toss to combine and serve immediately or chill for later.