Cook the Quinoa - In a large saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, and cover the saucepan. Simmer for 15-20 minutes, until the quinoa is tender and the water has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork. - Be sure to rinse your quinoa before cooking it to remove any residual bitterness. You can also add a clove of garlic or a bay leaf to the water for extra flavor.

Prep the Vegetables - While the quinoa is cooking, chop the parsley, halve the cherry tomatoes, and thinly slice the red onion. Peel the cucumbers, if desired, and cut them into bite-sized pieces. Drain and rinse the chickpeas. -

Make the Dressing - In a small mixing bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, salt, and black pepper. - For a creamier dressing, add a tablespoon of tahini or Greek yogurt.

Assemble the Salad - In a large salad bowl, add the cooked quinoa, chopped parsley, halved cherry tomatoes, sliced red onion, chopped cucumbers, Kalamata olives, and drained chickpeas. Pour the dressing over the salad and toss gently to combine. - For a heartier meal, add some crumbled feta cheese or grilled chicken to the salad.

Chill and Serve - Cover the salad bowl with plastic wrap and chill in the refrigerator for at least 30 minutes before serving. Toss the salad again before serving to redistribute the dressing and flavors. - This salad can be made ahead of time and stored in the refrigerator for up to 3 days.