Bring chicken broth to a boil in a medium saucepan, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork and let cool to room temperature.
While quinoa cools, whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl to make the dressing.
In a large bowl, combine the cooled quinoa, diced turkey, cherry tomatoes, cucumber, red onion, and parsley.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle feta cheese on top and give it one more gentle toss.
Serve immediately or refrigerate for up to 4 days in an airtight container. The flavors get even better after a few hours!
