In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.

While quinoa is cooking, prepare the vegetables: 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 the cooked quinoa, chopped vegetables, and dressing. Toss to combine.

Taste and adjust seasoning if necessary. Serve chilled or at room temperature.