Rinse the quinoa in a small mesh strainer with cool water and drain.
Heat a saucepan to medium and toast the quinoa for 1 minute, stirring it around a couple of times.
Add the vegetable/chicken broth and 1/4 tsp of the salt, stir, cover and bring to a boil.
Once at a rolling boil, reduce heat to the lowest setting and cook, covered, for 15 minutes.
While the quinoa is cooking, prep the remaining ingredients. Chop the tomatoes, dice the bell pepper and cucumber.
After 15 minutes, remove the quinoa from the heat, but don't open the lid!
Let it sit for 5 more minutes before you take a peek!
After 5 minutes, fluff the quinoa with a fork.
For a warm/room temperature dish, transfer to a mixing bowl and add the bell pepper, cucumber, and tomatoes. Toss to thoroughly combine.
For a cold entree or side dish, transfer to a mixing bowl and add the bell pepper, cucumber, and tomatoes. Toss to thoroughly combine and place in the fridge for at least 30 minutes.
In a small mixing bowl add the olive oil, apple cider vinegar, honey, minced garlic, salt, and pepper. Whisk to combine.
When you're ready to serve the dish (either room temp or chilled), pour the vinaigrette over the quinoa and toss together to combine.
Taste! You may need a bit more salt or pepper.
Top with feta and serve!
Note: Wait to dress the salad and top with feta until you're ready to serve. If making ahead, store separately. This will keep 3-4 days in the fridge. Quinoa alone will keep 5 days in the fridge.