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 about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

In a large mixing bowl, combine the diced cucumber, cherry tomatoes, red onion, parsley, and feta cheese (if using).

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

Once the quinoa has cooled, add it to the vegetable mixture in the large bowl. Pour the dressing over the salad and toss gently to combine.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.