Add chicken stock to pot. Add oregano, bay leaf, and garlic to stock. Bring to a boil.
Rinse quinoa in a fine mesh strainer. Add quinoa to chicken stock once it comes to a boil.
Reduce heat to medium-low, cover, and cook for about 15 minutes or until all liquid absorbed. Flush with fork and set aside.
Add red onion, bell pepper, tomatoes, cucumber, olives, feta cheese, olive oil, and lemon juice. Gently mix together.
Add salt and pepper to taste and garnish with fresh parsely