Steps
Rinse the quinoa under cold water and drain.
In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
Once cooked, fluff the quinoa with a fork and let it cool.
In a large bowl, combine the diced cucumber, bell pepper, cherry tomatoes, avocado, and parsley.
In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the vinaigrette.
Add the cooled quinoa to the vegetable mixture and pour the vinaigrette over the top. Toss gently to combine.
Taste and adjust seasoning if necessary.
Serve chilled or at room temperature.