In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

While the quinoa is cooking, prepare the vegetables. In a large bowl, combine the cherry tomatoes, cucumber, avocado, baby spinach, parsley, and green onions.

Fluff the cooked quinoa with a fork and add it to the bowl with the vegetables. Gently toss to combine.

Drizzle the Green Goddess dressing over the quinoa and vegetable mixture. Season with salt and pepper to taste, then toss again to ensure everything is evenly coated.

If using, sprinkle the crumbled feta cheese on top before serving.