Rinse the quinoa under cold water. In a saucepan, combine quinoa and water and bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed. Let cool.

In a large bowl, mix the cooked quinoa, shredded rotisserie chicken, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

Pour the dressing over the salad and toss to combine.

Serve immediately or store in the refrigerator for meal prep.