In a medium pot, 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.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta cheese. Pour dressing over the salad and toss to combine.

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