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

In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, black olives, and parsley.

In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper.

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