Rinse the quinoa under cold water using a fine mesh strainer.
In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed.
Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork.
While quinoa cooks, heat 1 tablespoon olive oil in a skillet over medium heat.
Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
Cook chicken breasts in the skillet for 6-7 minutes per side or until internal temperature reaches 165°F (75°C) and juices run clear.
Remove chicken from skillet and let rest for 5 minutes, then dice into bite-sized pieces.
In a large bowl, combine cooked quinoa, diced chicken, cherry tomatoes, cucumber, red onion, parsley, and crumbled feta cheese.
In a small bowl, whisk together fresh lemon juice, 2 tablespoons extra virgin olive oil, Dijon mustard, 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 combine all ingredients evenly.
Serve immediately or refrigerate for up to 2 days before serving.