Preparation

• 1.

  Rinse the quinoa under cold water and then combine it with the vegetable broth in a medium saucepan.

• 2.

  Bring the broth to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and fluffy.

• 3.

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

• 4.

  In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss well to coat all ingredients.

• 5.

  If using, sprinkle feta cheese on top before serving.

• 6.

  Serve the bowls warm or at room temperature.