Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit for 5 minutes. Fluff with a fork and let it cool completely.

In a large mixing bowl, combine the cooked quinoa, chopped eggs, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.

Pour the dressing over the salad and toss to combine.

Serve chilled or at room temperature.