In a cooking pot, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.

In a skillet, sauté cherry tomatoes, cucumber, and bell pepper over medium heat for about 5 minutes until slightly softened.

In a mixing bowl, combine cooked quinoa, sautéed vegetables, chickpeas, feta cheese, and grilled chicken.

In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper.

Drizzle the dressing over the quinoa bowl and toss gently to combine. Serve immediately.