Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

In a skillet, heat olive oil over medium heat. Add ground chicken, garlic powder, onion powder, oregano, salt, and pepper.

Cook for 8-10 minutes, breaking it apart with a spoon until fully cooked and browned.

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

In each bowl, layer cooked quinoa, ground chicken, cherry tomatoes, cucumber, red onion, bell pepper, and feta cheese.

Drizzle with Greek dressing and sprinkle with fresh parsley before serving.