Place the quinoa in a medium saucepan and add water to cover by 1 ½ - 2 inches. Add the bay leaves. Bring to a gentle boil, salt the water lightly, and cook, covered, for about 15 minutes, until tender and popped. Drain any excess liquid and remove the bay leaves.
Combine the quinoa, onion-fennel mixture, tomatoes, chickpeas, olives, and herbs in a bowl. Gently stir in the feta, if using.
You can add 2 cups (500 ml) of any cooked seafood of your choice, such as calamari, shelled mussels, or shrimp, or any combination thereof.