Rinse quinoa under cold water using a fine-mesh strainer. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Let cool completely.

Shred 2 cups of cooked chicken into bite-sized pieces. Chop a small red onion, halve the cherry tomatoes, slice the mini cucumber, and chop the red bell pepper. Set aside.

For homemade ranch dressing, mix 1 cup of Greek yogurt, 1 tablespoon dried dill, 1 teaspoon garlic powder, and a splash of lemon juice in a small bowl. Stir until smooth and season with salt and pepper.

Once quinoa is cooled, transfer it to a large bowl. Add shredded chicken, chopped vegetables, and fresh baby spinach. Gently fluff with a fork.

Drizzle ranch dressing over the salad mixture, using enough to coat but not drown the ingredients—about ½ cup usually works. Toss gently.

Transfer the salad to a serving bowl or plates. Garnish with chopped parsley if desired. Serve chilled or at room temperature.