In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and water is absorbed.

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

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

Pour the dressing over the salad and toss gently to combine.

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