Preheat grill to medium-high heat.

In a small bowl, mix together olive oil, garlic powder, paprika, salt, and pepper. Rub this mixture over the chicken breasts.

Grill the chicken breasts for 6-8 minutes per side or until cooked through and no longer pink in the center. Remove from grill and let rest for a few minutes before slicing.

While the chicken is grilling, prepare the quinoa. In a medium saucepan, bring water or chicken broth to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

In a large mixing bowl, combine cooked quinoa, diced red bell pepper, cucumber, cherry tomatoes, red onion, and parsley.

In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper. Pour the dressing over the quinoa salad and toss to combine.

Divide the quinoa salad onto serving plates. Top each serving with sliced grilled chicken breast. If desired, sprinkle crumbled feta cheese on top.

Serve immediately