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In a large skillet, bring a tablespoon of oil over medium-high heat. Add the garlic, basil, oregano and rosemary and stir into the oil. Cook for a minute until fragrant.
Add the chicken to the pan and stir to coat in the oil and herbs. Cook, stirring occasionally, for 4-6 minutes or until the chicken is cooked through. Remove from heat and set aside to cool.
In a small bowl, combine all of the dressing ingredients and stir together until combined.
In a large serving bowl, combine the quinoa, chicken, basil, Feta cheese, spinach, tomatoes, cucumber and olives and stir until mixed.
Pour the dressing from step two over the quinoa mixture and stir until the salad is evenly coated with the dressing. Serve at room temperature or chilled.