In a pot, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

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.

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