1. Rinse the quinoa well, then add it to a saucepan with chicken broth or water and a pinch of salt. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes or until tender. Let it rest for 5 minutes, then fluff with a fork.

2. Add the chicken pieces to a bowl with 1 tablespoon olive oil, 1 tablespoon lemon juice, garlic, oregano, paprika, cumin, 1/2 teaspoon salt, and black pepper. Toss until evenly coated.

3. Heat a skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6 to 8 minutes, turning until golden and cooked through. Let it rest for a few minutes.

4. Whisk together the remaining olive oil, remaining lemon juice, Dijon mustard, honey, a pinch of oregano, and remaining salt to make the dressing.

5. Prepare the toppings by chopping the cucumber, tomatoes, red onion, olives, parsley, feta, and pistachios or pine nuts.

6. Divide the quinoa between bowls. Top with chicken, cucumber, tomatoes, onion, olives, feta, parsley, and nuts.

7. Drizzle with the lemon herb dressing and serve immediately.