Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and let it cool.

While the quinoa is cooking, dice the cucumber, halve the cherry tomatoes, chop the red onion, and halve the Kalamata olives.

In a small bowl, whisk together olive oil, lemon juice, fresh parsley, dried oregano, salt, and pepper.

In a large bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, red onion, and Kalamata olives. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.