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Rinse 1 cup quinoa under cold water for 30 seconds, then simmer with 2 cups water in a covered saucepan on medium heat for 15 minutes until fluffy and all water absorbs.
Spread cooked quinoa on a large plate or tray. Refrigerate uncovered for 10 minutes until completely cooled.
Dice 1 English cucumber, halve 1 cup cherry tomatoes, slice 1 bell pepper, and finely mince ¼ red onion into uniform, bite-size pieces.
In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp dried oregano, plus salt and pepper to taste.
Combine cooled quinoa, chopped vegetables, ¼ cup sliced Kalamata olives, and 2 tbsp chopped fresh parsley in a large bowl, then pour the lemon-herb dressing over the top.
Stir gently with a spatula or salad tongs until each grain of quinoa glistens with dressing.
Transfer to individual bowls or a large serving platter, garnish if desired, and serve chilled or at room temperature.