Zesty Quinoa Salad Bowl with Chickpeas

Instructions:

1. Rinse the quinoa under cold water using a fine-mesh strainer.
2. Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
3. Remove from heat and let the quinoa sit covered for 5 minutes before fluffing with a fork.
4. In a large mixing bowl, combine the cooled quinoa, rinsed chickpeas, diced cucumber, halved tomatoes, red onion, and olives.
5. Stir in the chopped parsley and crumbled feta cheese gently.
6. Whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, and red pepper flakes until emulsified.
7. Pour the dressing over the salad and toss gently until every grain is coated.