2 cups chicken or vegetable stock

1 cup dry quinoa

1 can (15 oz) chickpeas, drained and rinsed

1 English cucumber, chopped

1/4 cup red onion, minced

1/2 cup fresh parsley, finely chopped

1/4 cup fresh mint leaves, finely chopped

1/2 cup roasted salted pistachios, chopped

1/2 cup crumbled feta cheese

Salt and pepper, to taste

For the lemon dressing:

1/4 cup lemon juice

1/4 cup extra virgin olive oil

1 tablespoon honey

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

In a jar or small bowl, combine lemon juice, olive oil, honey, salt, and pepper. Shake or whisk until well blended.
In a saucepan, bring chicken or vegetable stock to a boil. Add quinoa, reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed. Fluff with a fork and let cool completely.
Transfer cooled quinoa to a large mixing bowl. Add chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese.
Drizzle with lemon dressing to taste and toss gently until evenly combined.
Serve immediately or refrigerate until ready to enjoy.

To make it vegan, omit the feta or use a dairy-free cheese.
Store dressing separately for best freshness.
Swap pistachios with almonds, walnuts, or sunflower seeds for a nut-free version.
Best enjoyed cold; no reheating required.