Instructions

1. Position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
2. Sprinkle chicken with salt and pepper and place on the prepared baking sheet. Broil, turning once, until an instant-read thermometer inserted in the thickest part reads 165°F, 14 to 18 minutes. Transfer the chicken to a clean cutting board and slice or shred.
3. Meanwhile, place peppers, almonds, 2 Tbsp oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
4. Combine quinoa, olives, red onion and the remaining 2 Tbsp oil in a medium bowl.
5. To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of cucumber, the chicken and the red pepper sauce. Sprinkle with feta and parsley.