Cucumber Quinoa Salad in 30 Minutes

Instructions:

1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds. Combine quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork. Spread on a plate to cool rapidly.
2. Dice the cucumbers and toss them with a pinch of salt in a colander. Let them sit for 10 minutes to release excess water. Halve the tomatoes and finely dice the red onion and parsley.
3. In a small bowl or jar, combine the olive oil, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, salt, and pepper. Whisk vigorously or shake until the mixture is thickened and emulsified.
4. In a large mixing bowl, combine the cooled quinoa, drained cucumbers, tomatoes, red onion, parsley, feta cheese, and chickpeas. Pour the dressing over the salad and toss gently to combine.