In a pot, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

In a large mixing bowl, combine cooked quinoa, cucumber, cherry tomatoes, bell pepper, red onion, and parsley.

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

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