In a 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. Fluff with a fork and let it cool.

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 black pepper.

Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.