Rinse quinoa thoroughly under cold water. Combine with water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed.

Prep your vegetables: dice cucumber, halve cherry tomatoes, slice red onion, and chop parsley.

Whisk together lemon juice, olive oil, salt, and pepper until well combined.

Fluff cooked quinoa in a large mixing bowl, then add chopped veggies and gently toss together.

Stir in Kalamata olives and crumble feta cheese on top, mixing gently to incorporate.

Drizzle dressing over the salad and toss lightly until combined. Let sit for at least 30 minutes before serving.