Instructions:
1. Prepare the Quinoa:
Rinse the quinoa under cold water to remove any bitterness.
In a medium saucepan, bring the water or vegetable broth to a boil.
Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
Remove from heat, fluff with a fork, and let it cool.
2. Prepare the Salad:
In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint.
If using, add the crumbled feta cheese.
3. Prepare the Dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
4. Assemble and Serve:
Pour the dressing over the salad and toss to combine.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Nutrition Information (per serving):
Calories: 290
Total Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 180mg
Total Carbohydrates: 32g
Dietary Fiber: 6g
Sugars: 4g
Protein: 8g
