In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

In a large skillet over medium heat, add ground chicken. Cook for 5-7 minutes, breaking it apart with a spatula, until fully cooked and browned.

While the chicken is cooking, chop the cherry tomatoes, cucumber, red onion, and bell pepper. Set aside.

In a mixing bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper until well combined.

In each bowl, layer cooked quinoa, ground chicken, chopped vegetables, and drizzle with dressing. Top with feta cheese and parsley.