Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 to 20 minutes. Drain, and cool to room temperature, roughly 20 additional minutes.

Combine quinoa, cucumber, red onion, black olives, and feta cheese in a large bowl.

Whisk olive oil, red wine vinegar, Dijon mustard, parsley, and oregano together in a small bowl to create the dressing.