Lemon Quinoa Bowl for 4 Servings

Instructions:

1. Combine rinsed quinoa, water or vegetable broth, and salt in a medium pot. Bring to a rolling boil over high heat, then immediately reduce to low and cover with a tight-fitting lid.
2. Simmer for 15 minutes until the water is fully absorbed and the quinoa grains look translucent with a tiny white spiral visible.
3. Remove the pot from heat and let it sit, covered, for 5 minutes to allow residual steam to finish the grains. Fluff gently with a fork.
4. While the quinoa rests, combine diced cucumber, halved cherry tomatoes, rinsed chickpeas, diced red onion, sliced olives, and chopped parsley in a large mixing bowl.
5. In a small bowl or jar, whisk together the lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
6. Slowly stream in the extra-virgin olive oil while whisking constantly to create a stable emulsion.
7. Add the fluffed quinoa and crumbled feta to the vegetable mix, pour the lemon-herb dressing over the top, and toss gently to combine.