In a medium pot, bring 2 cups of water to a boil. Add the rinsed quinoa, 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 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, honey, salt, and black pepper until well combined.

In a large mixing bowl, combine the cooled quinoa, chopped vegetables, and dressing. Toss gently to combine.

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