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

In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, corn, red onion, and parsley.

In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and pepper.

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

Chill in the refrigerator for 30 minutes before serving for best flavor.