Vegan Greek Quinoa Bowl with Chickpeas

Instructions:

1. Combine the rinsed quinoa, vegetable broth, and salt in a medium saucepan.
2. Bring the mixture to a boil over high heat, then immediately reduce to low and cover with a tight-fitting lid.
3. Simmer for 15 minutes until the liquid is fully absorbed and the quinoa looks spiraled.
4. Remove the saucepan from heat and let it sit, covered, for 5 minutes.
5. Fluff the quinoa with a fork and allow it to cool slightly to prevent wilting the vegetables.
6. In a large mixing bowl, combine the cooked quinoa, rinsed chickpeas, diced cucumber, halved cherry tomatoes, red onion, and sliced olives.
7. Fold in the chopped parsley and vegan feta crumbles.
8. In a small whisk or mason jar, emulsify the olive oil, lemon juice, apple cider vinegar, minced garlic, dried oregano, salt, and black pepper.
9. Drizzle the lemon-herb dressing over the quinoa mixture and toss gently to coat.