Cook the Quinoa: Begin by bringing your 2 cups of water or chicken broth to a boil in a medium saucepan. Once it’s boiling, add the rinsed quinoa. Give it one good stir, then reduce the heat to low, cover the pan, and let it simmer gently for about 15 minutes, or until the water is absorbed and the quinoa is tender. You’ll see the little "tails" or germs spiral out when it’s done. Remove it from the heat and let it stand, still covered, for 5 minutes. Then, fluff it with a fork and set it aside to cool slightly. Letting it cool prevents the vegetables from wilting when you mix everything together.

Prepare the Chicken: While the quinoa is cooking, gently pat your chicken breast cubes dry with a paper towel. This helps them get a nice sear. In a medium bowl, whisk together the 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken cubes and toss them until they are evenly coated. Let them marinate for a few minutes while you heat your skillet.

Cook the Chicken: Heat a large skillet or pan over medium-high heat. Once the pan is hot, add the chicken in a single layer. You want to hear that satisfying sizzle! Cook for 5 to 7 minutes, turning the pieces occasionally, until they are golden brown and cooked through. The kitchen will start to fill with the most wonderful aroma of garlic and herbs. Once cooked, transfer the chicken to a plate to rest.

Whisk the Vinaigrette: In a small bowl or a glass jar with a lid, combine all the vinaigrette ingredients: ¼ cup olive oil, 3 tablespoons lemon juice, Dijon mustard, minced garlic, and oregano. Whisk or shake it vigorously until it's beautifully emulsified. Season with a pinch of salt and pepper, taste, and adjust if needed. It should be bright and zesty.

Assemble Your Bowl: Now for the best part! In a large mixing bowl, combine the slightly cooled quinoa, the cooked chicken, diced cucumber, cherry tomatoes, chickpeas, Kalamata olives, and red onion. Pour about half of the vinaigrette over the top and gently toss everything together. Add the crumbled feta cheese and fresh parsley, then add more dressing as needed, tossing gently until everything is lightly coated and glistening. You want to dress it, not drown it.