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Combine chicken, lemon juice, garlic, oregano and 1 tbsp olive oil in a bowl. Season. Cover and place in the fridge for 1 hour to marinate.
Meanwhile, place quinoa and water in a small saucepan, then bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until the water has been absorbed and the quinoa is tender. Transfer to a large serving bowl and cool completely.
Heat remaining oil in a large frying pan over medium heat. Cook chicken mixture, stirring occasionally, for 5-6 minutes or until golden and cooked through. Set aside to cool slightly.
Meanwhile, blanch the broccoli in a saucepan of boiling water for 2-3 minutes until just tender. Drain well and set aside.
To make the yoghurt herb dressing, combine yoghurt, tahini, lemon juice, olive oil, garlic, water, parsley and mint in a bowl. Season.
Add broccoli, tomato and chicken mixture to the quinoa. Drizzle two-thirds of the dressing over the salad and toss gently to combine. Drizzle over remaining dressing, sprinkle with pepitas and serve.