In a medium saucepan, bring the water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.

While the quinoa cooks, chop all your veggies and set them aside.

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

In a large bowl, combine cooked quinoa, tomatoes, cucumber, red onion, bell pepper, olives, and feta. Drizzle with the dressing and toss gently.

Taste and adjust seasoning if needed. Serve chilled or at room temperature.