Ingredients

• 1 cup uncooked quinoa (or 3 cups cooked)
• 2 cups water or vegetable broth
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 (15 oz) can chickpeas, drained & rinsed
• ½ red onion, finely diced
• ½ cup fresh flat-leaf parsley, chopped
• ¼ cup fresh mint, chopped (optional but recommended)
• ½ cup crumbled feta cheese (omit for vegan)
• Optional: 1 avocado, diced

For the lemon vinaigrette:
• ¼ cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt & black pepper to taste

Instructions

Cook quinoa: Rinse quinoa well. Combine with water in a saucepan; bring to boil. Reduce heat, cover, simmer 15 min. Fluff and cool completely.
Chop veggies: In a large bowl, combine cooled quinoa, cucumber, tomatoes, chickpeas, red onion, parsley, and mint.
Dressing: Whisk olive oil, lemon juice, garlic, Dijon, salt, and pepper.
Toss: Pour dressing over salad; mix gently. Fold in feta and avocado (if using).
Chill 15–30 min before serving to let flavors meld—or enjoy immediately!