In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let cool.

While quinoa is cooking, prepare the vegetables by chopping the cherry tomatoes, cucumber, bell pepper, red onion, and cilantro.

In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper until well combined.

In a large mixing bowl, combine cooked quinoa, chopped vegetables, and dressing. Toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.