Rinse the quinoa under cold water to remove any bitterness.

In a medium saucepan, bring the water or vegetable broth to a boil.

Add the rinsed quinoa to the boiling liquid and reduce the heat to low.

Cover and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.

Remove the saucepan from the heat and let it cool for a few minutes.

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, Kalamata olives, feta cheese, red onion, and fresh parsley.

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

Pour the dressing over the salad ingredients and toss gently to combine.

Adjust the seasoning according to your taste.

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Once chilled, give the salad a final toss before serving.