Quick Summer Quinoa Salad with Chickpeas

Instructions:

1. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to remove bitterness.
2. Combine rinsed quinoa, water, and salt in a saucepan. Bring to a boil, then cover and reduce heat to low.
3. Simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
4. Fluff the quinoa with a fork and spread on a baking sheet or large plate to cool to room temperature.
5. While quinoa cools, chop cucumbers, tomatoes, red onion, and parsley.
6. In a large mixing bowl, combine the cooled quinoa, chickpeas, and all chopped vegetables.
7. Gently fold in the crumbled feta cheese.
8. In a small bowl or jar, whisk together olive oil, lemon juice, apple cider vinegar, honey, minced garlic, salt, and black pepper.
9. Pour the dressing over the salad and toss gently to combine.