Add quinoa and vegetable stock to a medium saucepan. Bring to a boil over medium heat. Reduce heat to simmer and cover pan with a lid.

Cook, covered, 10 to 12 minutes. Turn off heat and let quinoa sit, covered for an additional 5 minutes.

Meanwhile, scoop avocado flesh and add to blender. Add Greek yogurt, parsley, basil, green onions, lemon juice, and honey. Blend until smooth and creamy. Season to taste with salt and pepper.

Fluff quinoa with a fork and add to a serving bowl. Toss with the avocado green goddess dressing.

Add red onion, cherry tomatoes, and feta cheese. Stir lightly to combine.

Can be served at room temp or chilled from the fridge. Enjoy!