In a medium saucepan, bring the quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and let cool.

While the quinoa cools, chop the cherry tomatoes, cucumber, olives, and red onion. Add them to a large mixing bowl.

In a small jar, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper to create the dressing.

Add the cooled quinoa to the mixing bowl with the vegetables. Pour the dressing over the top and toss to combine.

Gently fold in the crumbled feta cheese.

Serve immediately, or store in the refrigerator in airtight containers for up to 5 days for meal prep.