Cook the Quinoa: Rinse the quinoa under cold water in a fine-mesh strainer for 30 seconds. In a medium saucepan, combine with 2 cups water or broth. Bring to a boil, then simmer, covered, for 12-15 minutes until fluffy. Drain excess liquid, fluff with a fork, and cool slightly.

Prep the Veggies: Dice the cucumber and red bell pepper into bite-sized pieces. Halve the cherry tomatoes, chop the red onion finely, and roughly chop the parsley. Combine in a large mixing bowl.

Toast the Almonds: Heat a small dry skillet over medium heat. Toast slivered almonds for 2-4 minutes, stirring often, until golden and fragrant. Transfer to a plate to cool.

Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, honey, minced garlic, and a pinch of salt and pepper until emulsified, about 30 seconds.

Assemble the Salad: Add cooled quinoa to the veggie bowl. Pour dressing over and toss gently to coat. Fold in parsley, feta (if using), and toasted almonds.

Adjust and Chill: Taste and adjust seasoning with salt, pepper, or lemon juice. Chill in the fridge for 20-30 minutes for best flavor (optional).

Serve It Up: Spoon into bowls or plates. Serve cold or at room temperature, garnishing with extra almonds or parsley if desired.