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Pour 1 ¾ cups water into a small saucepan and bring to a boil. Rinse quinoa with cold water several times.
Drain and stir into boiling water with a pinch of salt. Reduce heat and simmer, covered, 10 to 15 min, until all water is absorbed and quinoa grains are transparent.
Dice cucumber, tomatoes and green pepper while quinoa cooks. Thinly slice green onions and finely chop parsley.
In a bowl, whisk oil with lemon juice, salt and chilli powder.
Add hot quinoa to oil mixture and toss well. Cool to room temperature.
Toss with chopped vegetables and parsley. Refrigerate for 1 hour before serving.