Summer Vegetable Quinoa in 40 Minutes

Instructions:

1. Heat olive oil in a medium saucepan over medium heat. Add rinsed quinoa and stir for 2–3 minutes until nutty and translucent.
2. Pour in water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let the quinoa sit, covered, for 5 minutes before fluffing with a fork and allowing to cool to room temperature.
4. Dice the English cucumber and red bell pepper into small, uniform cubes. Mince the red onion and chop the parsley and mint.
5. Place the diced vegetables, chopped herbs, and chickpeas into a large mixing bowl.
6. In a small bowl or jar, whisk together 3 tbsp olive oil, lemon juice, apple cider vinegar, minced garlic, and maple syrup until emulsified.
7. Add the cooled quinoa to the vegetable bowl. Pour the vinaigrette over the top and fold gently with a spatula.
8. Sprinkle crumbled feta cheese on top and fold once more to combine.