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. Remove from heat and let it sit covered for 5 minutes.

In a mixing bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined.

Fluff the cooked quinoa with a fork and transfer to a large mixing bowl. Add cherry tomatoes, cucumber, red onion, parsley, and mint. Pour the vinaigrette over the salad and toss gently to combine.

Transfer the salad to a serving dish and serve chilled or at room temperature alongside salmon.