Vibrant Mediterranean Quinoa Salad with Lemon-Herb Dressing

Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.

💡 Tip: Cooking quinoa in broth instead of water adds an extra layer of flavor.

Once cooked, remove the saucepan from heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork and allow it to cool completely.

While the quinoa cools, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, sea salt, and black pepper until well combined.

In a large mixing bowl, combine the cooled quinoa, rinsed chickpeas, diced cucumber, diced red bell pepper, finely chopped red onion, chopped parsley, and chopped mint.

Pour the prepared lemon-herb dressing over the quinoa and vegetable mixture. Toss gently until all ingredients are evenly coated.

For optimal flavor, let the salad rest for at least 10-15 minutes before serving to allow the flavors to meld. Adjust seasoning with additional salt and pepper if needed.