Gluten Free Salads with Broth-Soaked Quinoa

Instructions:

1. Rinse the 185g of quinoa in a fine mesh sieve under cold running water for at least 60 seconds until the water stops foaming.
2. Combine quinoa and 415ml vegetable broth in a medium saucepan and bring to a rolling boil over high heat.
3. Reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed and the grain tails appear.
4. Remove from heat and let the pot sit, covered, for 5 minutes, then fluff with a fork and spread onto a baking sheet until completely cool to the touch.
5. Whisk the 80ml olive oil, 45ml lemon juice, 15ml vinegar, 5g Dijon, 1 clove grated garlic, and 2g oregano until the dressing looks opaque and creamy.
6. Dice the 300g of cucumbers and halve the 150g of cherry tomatoes while the quinoa cools.
7. Combine the cooled quinoa, 425g chickpeas, and all chopped vegetables in your large mixing bowl.
8. Pour the dressing over the mixture and toss gently until every grain is glistening with oil.
9. Fold in the 75g of feta and 15g of parsley last until just distributed.
10. Chill for at least 30 minutes before serving until the flavors have melded into a cohesive bite.