Instructions

1. Step 1: Rinse and drain 1 cup of uncooked quinoa under cold water until the water runs clear to remove any bitterness.
2. Step 2: In a small pot, combine the rinsed quinoa and 2 cups of water. Bring the water to a boil.
3. Step 3: Once boiling, reduce the heat to a simmer, cover the pot, and cook for 15 minutes or until the quinoa has absorbed all the water.
4. Step 4: Remove the pot from heat, fluff the quinoa with a fork, and let it cool for 5-10 minutes.
5. Step 5: While the quinoa is cooling, prepare the other ingredients. Chop 1 cup of cucumber, \u00bd cup of parsley, \u00bd cup of mint, and \u2153 cup of red onion. Set aside.
6. Step 6: In a large mixing bowl, combine the cooked quinoa, chopped cucumber, parsley, mint, red onion, \u00bd cup of chopped roasted and salted pistachios, 1 (15-ounce) can of drained and rinsed chickpeas, and \u00bd cup of crumbled feta cheese.
7. Step 7: In a separate small bowl, whisk together the juice of 2 lemons (about 5-6 tablespoons) and \u00bc cup of extra virgin olive oil. Season with sea salt and ground pepper to taste.
8. Step 8: Pour the lemon and olive oil dressing over the salad ingredients in the large bowl and gently toss until everything is evenly coated.
9. Step 9: Taste the salad and adjust the seasoning with more salt or pepper if needed.
10. Step 10: Serve immediately or let the salad chill in the fridge for a couple of hours before serving for enhanced flavor.
11. Step 11: Store any leftovers in an airtight container in the fridge for up to 5 days.