Bring the water, stock cubes and garlic to a boil in a saucepan. Stir in the quinoa reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed; 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the chicken, onion, capsicum, olives, feta cheese, parsley, chives and salt into the quinoa.
Drizzle with the lemon juice, balsamic vinegar and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.
Quinoa is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal or grain, as it is not a grass.