Cook the Quinoa : Rinse quinoa under cold water to remove any bitterness. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until water is absorbed. Fluff with a fork and let cool slightly.

Prepare the Dressing : In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.

Assemble the Salad : In a large mixing bowl, combine cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and feta.

Dress the Salad : Pour dressing over the salad and toss gently until everything is coated evenly.

Garnish u0026 Serve : Sprinkle with fresh parsley and additional crumbled feta if desired. Serve immediately or chill for 30 minutes to let flavors meld.