In a medium saucepan, combine quinoa, matcha powder, and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Tip: Fluff quinoa with a fork after cooking to prevent clumping.

Transfer cooked quinoa to a large mixing bowl and let cool slightly. Tip: Spread quinoa on a baking sheet to cool faster if needed.

Add cherry tomatoes, cucumber, red onion, and parsley to the quinoa. Tip: For extra crunch, add diced bell peppers or radishes.

In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, and pepper. Pour over the salad and toss gently to combine. Tip: Adjust seasoning to taste—add more lemon for brightness or honey for sweetness.

Serve immediately or refrigerate for up to 3 days. Tip: Garnish with extra parsley or matcha powder for a vibrant finish.