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Add the quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes, or until quinoa is tender. Once the quinoa is done cooking, drain if needed, then set aside and allow it to cool.
To a small jar add all dressing/marinade ingredients and stir vigorously to emulsify.
Pour about ⅓ of the marinade over the chicken and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn't touch the raw meat.
Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6-8 min per side, or until cooked through and internal temperature reads 165F.
Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies.
Add the Crumble feta cheese and kalamata olives over the chicken bowl and drizzle with the remaining untouched dressing.