Greek Quinoa Salad with Chickpeas

Instructions:

1. Rinse the quinoa in a fine-mesh strainer. Combine quinoa and water in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Remove the quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork and spread on a baking sheet to cool completely.
3. Dice the cucumber, tomatoes, onion, and bell pepper. Soak diced red onion in cold water for 10 minutes, then drain. Pat the olives dry with a paper towel.
4. In a large mixing bowl, combine the cooled quinoa, chickpeas, and diced vegetables.
5. Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified, then pour over the salad mixture.
6. Gently fold in the crumbled feta and chopped parsley.