Start by rinsing your quinoa under cold running water to remove bitterness. Drain well.

In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.

Remove from heat and let the quinoa sit covered for 5 minutes. Transfer to a large bowl to cool completely.

Once cool, add halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, and chopped parsley to the bowl with quinoa. Mix gently.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.

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