In a medium pot, bring water to a boil. Add 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.

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

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined.

Pour dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

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