In a medium saucepan, combine quinoa and water (or broth). Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.

Remove from heat and let it cool.

While the quinoa is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.

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

In a large mixing bowl, combine cooked quinoa, chopped vegetables, and dressing. Toss well to combine.

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