Start by making the quinoa. First, soak the quinoa in a small bowl of water for a minute. As it soaks, give it a couple of stirs until the water becomes slightly cloudy. Then pour the quinoa into a mesh strainer and rinse under cold running water.
Place the quinoa into a small pot and pour in the vegetable broth. Cover and bring to a boil, reduce heat to a simmer, and cook for 15 minutes or until water is absorbed.
Remove from the heat and let it sit covered for 5 minutes, then fluff with a fork. Cool the quinoa before tossing it with the other salad ingredients.
Put together the greek salad dressing. In a 16-ounce mason jar (or medium bowl), pour in the olive oil, red wine vinegar, garlic, lemon juice, oregano, and honey. Shake vigorously or whisk together. Set the dressing aside.
In a large mixing or salad bowl, add the quinoa, tomatoes, cucumbers, red onion, olives, and feta cheese and mix.
Pour the dressing over the top and toss to coat evenly—season with salt and pepper.
Serve immediately or cover and refrigerate for up to 4-5 days. Please note if you’re making this salad ahead of time for a party, I recommend adding half the dressing the day before the party and the rest of it right before you serve it.