Rinse 1 cup of quinoa under cold running water until clear, then combine with 2 cups of water in a saucepan. Bring to boil, then simmer covered for 15 minutes.

Chop the vegetables: dice 1 cup of cucumbers, halve 1 cup of cherry tomatoes, and finely chop ½ cup of red onion. Set aside.

After cooking, cool quinoa slightly, fluff it with a fork, and fold into the bowl with the chopped vegetables.

Drizzle lemon juice and olive oil over the mixture. Season with salt and pepper, stirring gently to coat.

Crumble feta cheese and add parsley to the salad. Toss gently without breaking up the feta too much.

Cover and chill for at least 30 minutes before serving.