In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

In a small bowl, whisk together olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper.

In a large bowl, fluff the cooked quinoa with a fork. Add cucumber, cherry tomatoes, red onion, feta cheese, black olives, and parsley. Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.