Start by rinsing 1 cup of quinoa under cold water to remove any bitter residue.

In a medium pot, bring 2 cups of water or vegetable broth to a boil.

Once boiling, add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover the pot, and simmer for 15 minutes or until the quinoa is fluffy and liquid has been absorbed.

While the quinoa is cooking, prepare your vegetables: Dice the cucumber, bell pepper, and finely chop the red onion and parsley. Slice the cherry tomatoes in half.

Once the quinoa is cooked and has cooled slightly, transfer it to a large serving bowl.

Gently fold in the chopped vegetables, pouring in 2 tablespoons of olive oil and 1 tablespoon of lemon juice.

Season with salt and pepper to taste, and give everything a good mix to combine.

For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving.