Veggie-Packed Quinoa Salad

1.Rinse the quinoa thoroughly under cold running water using a fine mesh sieve to remove its natural coating, which can be bitter.

2.In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the water and is tender.

4.Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes to steam.

5.Fluff the quinoa gently with a fork and transfer it to a large mixing bowl to cool to room temperature.

6.While the quinoa cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, shred the carrots, and chop the parsley and mint leaves.

7.In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, minced garlic, salt, and freshly ground black pepper until the vinaigrette is well emulsified.

8.Add the prepared vegetables, chickpeas, and herbs to the cooled quinoa and toss gently to combine.

9.Pour the vinaigrette over the quinoa and vegetable mixture and toss again to coat everything evenly.

10.If using, sprinkle the crumbled feta cheese over the salad and give it a light toss to distribute.

11.Taste and adjust the seasoning with additional salt and pepper if needed.

12.Serve the salad chilled or at room temperature as a nutritious, protein-rich meal or side dish.