Rinse the quinoa under cold water. In a pot, combine 2 cups of water and the quinoa. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.

In a large skillet over medium heat, add the ground chicken. Cook for about 7-10 minutes, breaking it apart with a spatula until fully cooked and no longer pink.

In a mixing bowl, whisk together olive oil, red wine vinegar, oregano, minced garlic, salt, and black pepper until well combined.

In the skillet with the cooked chicken, add the cherry tomatoes, cucumber, red onion, and bell pepper. Pour the dressing over the mixture and stir to combine. Cook for an additional 3-5 minutes until vegetables are slightly softened.

In each bowl, add a serving of cooked quinoa, top with the chicken and vegetable mixture, and sprinkle with feta cheese and parsley. Serve warm.