Preparation

• 1.

  In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, covering and simmering for about 15 minutes, or until quinoa is fluffy and water is absorbed.

• 2.

  Once cooked, fluff the quinoa with a fork and let it cool to room temperature.

• 3.

  In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, cherry tomatoes, parsley, and mint.

• 4.

  In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, salt, and pepper to create the dressing.

• 5.

  Add the cooked quinoa to the vegetable mixture, then pour the dressing over the salad. Toss to combine evenly.

• 6.

  Serve the salad chilled or at room temperature. Garnish with crumbled feta if desired.