Rinse quinoa under cold water using a fine mesh strainer. Bring water to a boil, then add quinoa. Reduce heat and simmer for 15 minutes with lid on. Remove from stove with lid off, separate quinoa by using a fork to fluff the quinoa and allow to cool.
In a small bowl or jar, whisk together garlic, apple cider vinegar, olive oil, honey, salt and pepper. Set aside.
In a medium to large bowl, first add quinoa, black beans, red onion, red pepper, cucumber and cabbage. Drizzle dressing over the salad and toss.
Garnish with mint, basil, parsley and feta.
