Start by cooking the quinoa: In a medium pot, bring 2 cups of water (or vegetable broth) to a boil. Add the quinoa, cover, and reduce the heat to low. Let it simmer for 15 minutes, or until the quinoa is fully cooked and the liquid has been absorbed. Remove from heat and fluff with a fork. Allow it to cool for 10-15 minutes.

1. While the quinoa is cooling, prepare the vegetables: Dice the cucumber, chop the red onion, and halve the cherry tomatoes and bell pepper.
2. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper to create the dressing.
3. In a large bowl, combine the cooked quinoa, chopped vegetables, parsley, and any optional ingredients like feta cheese or nuts.
4. Drizzle the dressing over the salad and toss gently to combine. Taste and adjust the seasoning if needed.
5. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together. This salad can be stored in the refrigerator for up to 3 days.