In a pot, bring water to a boil. Add quinoa and reduce heat to low. Cover and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.

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

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

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

Serve chilled or at room temperature.