Rinse the quinoa under cold water in a fine mesh sieve until 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 heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the water.
Remove from heat and let the quinoa sit covered for 5 minutes, then fluff with a fork and set aside to cool.
While the quinoa cooks, preheat a grill pan or skillet over medium-high heat.
In a small bowl, mix olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Brush the chicken breasts with the spice mixture evenly on both sides.
Grill the chicken breasts for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove chicken from heat and let rest for 5 minutes, then dice into bite-sized pieces.
In a large mixing bowl, combine the cooled quinoa, diced chicken, cherry tomatoes, cucumber, red onion, and parsley.
In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa salad and toss gently to combine.
Sprinkle crumbled feta cheese on top before serving.