Rinse the quinoa under cold water using a fine mesh sieve until the water runs clear.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
Remove the quinoa from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and set aside to cool.
While the quinoa cooks, season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes before dicing into bite-sized pieces.
In a large mixing bowl, combine the cooled quinoa, diced chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and chopped parsley.
In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon extra virgin olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
Pour the dressing over the quinoa salad and toss gently to coat all ingredients evenly.
Serve immediately or refrigerate for up to 2 days to allow flavors to meld.