In a liquid measuring cup, combine olive oil, lemon juice, apple cider vinegar, oregano, and a pinch of salt and pepper. Whisk until emulsified.

In a medium saucepan, bring water to a boil. Rinse quinoa, add to boiling water, cover, and simmer for 15 minutes. Fluff and cool.

Dice the green bell pepper, red bell pepper, and cucumber. Finely chop the red onion. Combine all in a large mixing bowl.

Add shredded chicken, crumbled feta, and chopped parsley to the mixing bowl. Stir gently to combine.

Fold the cooled quinoa into the salad mixture, ensuring everything is well incorporated.

Pour the dressing over the salad and toss to coat evenly.

Let the salad chill in the fridge for at least 30 minutes before serving.