In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

While quinoa is cooking, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.

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

Once quinoa is cooked, fluff with a fork and let it cool. In a large mixing bowl, combine quinoa, chopped vegetables, and dressing. Toss to combine.

Serve chilled or at room temperature.