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Preheat the oven to 425 F and line a cookie sheet with parchment paper. Prepare quinoa according to package instructions.
While quinoa is cooking, toss chicken in pesto, lemon juice, salt, black pepper and red pepper flakes.
In a separate bowl, combine red onion, cherry tomatoes, zucchini and red pepper, drizzle with olive oil and toss to coat.
Arrange vegetables and chicken in an even layer on a baking sheet. Bake for about 20 minutes.
Serve with fluffy quinoa and drizzle with whipped feta dressing and garnish with basil.
In a food processor or blender, add all dressing ingredients and blend until smooth and creamy.