Rinse quinoa under cold water and combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then lower heat and simmer for about 15 minutes or until fluffy. Let sit covered for another 5 minutes.

Whisk together lemon juice, olive oil, minced garlic, and salt and pepper in a mixing bowl to create the marinade.

Place chicken into a resealable bag or shallow dish. Pour marinade over chicken, ensuring all pieces are coated. Marinate in refrigerator for at least 30 minutes, up to 2 hours.

Preheat grill or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook for 6-7 minutes on each side until golden brown and reaches an internal temperature of 165°F.

Let chicken rest for 5 minutes, then slice into strips or bite-sized pieces.

In individual serving bowls, scoop quinoa as the base and layer with diced cucumber, halved cherry tomatoes, and sliced red onion.

Top each bowl with sliced chicken, crumbled feta cheese, and chopped parsley. Drizzle with reserved marinade if available.

Serve warm with a side of pita or tzatziki if desired.