Rinse the quinoa under cold water.

In a pot, combine quinoa and water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy.

In a large bowl, combine diced cucumber, halved cherry tomatoes, diced bell pepper, finely chopped red onion, and chopped parsley.

In a small bowl, whisk together olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, salt, and black pepper.

Once quinoa is cooked, let it cool slightly and then add it to the vegetable mixture.

Pour the dressing over the salad and toss to combine.

Serve chilled or at room temperature.