Rinse quinoa thoroughly under cold water using a fine-mesh sieve, then combine the rinsed quinoa and water in a medium saucepan.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.

Remove the saucepan from heat and let it stand covered for 5 minutes; then fluff the quinoa with a fork.

In a bowl, combine the cooked quinoa with diced cucumber, halved cherry tomatoes, Kalamata olives, and crumbled feta cheese.

Whisk together olive oil and lemon juice, then drizzle this dressing over the quinoa bowl.

Garnish with fresh chopped parsley before serving.

Combine cooked quinoa with rinsed black beans, corn, diced avocado, diced red onion, and chopped cilantro.

In a small bowl, mix lime juice, chili powder, and cumin to create a dressing.

Pour the dressing over the quinoa mixture and toss gently to combine.

Mix cooked quinoa with shelled edamame, shredded carrots, and sliced bell pepper.

Whisk together soy sauce, rice vinegar, sesame oil, and grated ginger for the dressing.

Drizzle the dressing over the quinoa bowl, toss to combine, and garnish with sesame seeds.