In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let cool.

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

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

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

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.