In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed 1 cup uncooked quinoa, reduce the heat to low, and cover. Simmer for about 15 minutes or until the quinoa is tender and all the water is absorbed.
Remove from heat, fluff with a fork, and let it cool to room temperature.
While the quinoa cooks, you can prepare your other ingredients. In a bowl, combine the 2 Roma tomatoes (diced), 1 English cucumber (diced), and 1 red onion, then add 3 Tablespoons olive oil, 1 Tablespoon fresh lemon juice, 1 teaspoon salt, ½ teaspoon black pepper, 1 Tablespoon dried oregano, and 1 teaspoon garlic powder. Toss until thoroughly combined and coated. Taste and adjust seasoning as needed with additional salt and pepper.
In a large serving bowl or divided between four individual bowls, add the cooked quinoa, 2 cups chopped cooked chicken, tomato and cucumber mixture, ½ cup sliced kalamata olives, 1 cup marinated artichoke hearts, 1 cup hummus, and 1 cup crumbled feta cheese. Garnish with chopped fresh parsley. Serve immediately.
