Start by rinsing the quinoa under cold water. This helps remove the bitter coating that can affect the taste. Then, combine one cup of rinsed quinoa with two cups of water in a pot over high heat. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water has been absorbed. Fluff it up with a fork and let it cool slightly.

While the quinoa is cooking, whisk together the minced garlic, dried oregano, lemon juice, red wine vinegar, Dijon mustard, and honey in a bowl. Gradually add the olive oil while whisking until the dressing is emulsified. Season with salt and pepper to taste.

Now’s the time to chop your vegetables. Slice the cucumbers into quarters and then cut them into bite-sized pieces. Halve the cherry tomatoes and Kalamata olives, and finely chop the red onion. As you're chopping, you can let your mind wander to all the deliciousness that's about to happen.

In a large bowl, combine the cooled quinoa, cherry tomatoes, olives, chickpeas, cucumbers, red onion, and parsley. Pour the dressing over the salad and mix gently until everything is well coated.

Finally, fold in the crumbled feta cheese. Be gentle here; you want the cheese to remain in nice chunks rather than turn to mush.

Cover the salad and place it in the fridge for about 30 minutes to let the flavors develop. Serve chilled, or at room temperature, whichever you prefer!