Cook quinoa according to the package directions, then let it cool completely.
While quinoa is cooling in a jar, combine all the dressing ingredients, cover, and shake well to incorporate and set aside.
Prep all the cut and diced vegetables, Kalamata olives, and parsley while the quinoa is cooling, too.
In a large serving bowl, combine the cooled quinoa, diced bell peppers, seeded and diced jalapeno, seeded and diced cucumber, diced red onion, chopped kalamata olives, and parsley, then crumble half of the feta over the prepped vegetables.
Give the dressing jar a good shake, then drizzle the desired amount over the quinoa salad mixture and season with Kosher salt and black pepper. Toss and top with reserved crumbled feta and serve.