Instructions:
- Rinse quinoa thoroughly under cold water in a fine-mesh sieve for one minute. Combine rinsed quinoa and broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Remove the lid and fluff the quinoa gently with a fork. Spread the cooked quinoa onto a baking sheet or large plate to cool completely.
- While the quinoa cools, prepare the dressing: whisk together the olive oil, lemon juice, lemon zest, oregano, minced garlic, salt, and pepper until emulsified. Taste and adjust seasoning.
- Chop the cucumber, halve the tomatoes, finely mince the red onion, and chop the fresh parsley.
- In a large mixing bowl, combine the cooled quinoa, diced cucumber, halved tomatoes, minced red onion, and rinsed chickpeas.
- Pour the prepared dressing over the quinoa mixture. Toss gently until everything is evenly coated.
- Fold in the crumbled feta (if using) and the chopped fresh parsley.
- Serve immediately at room temperature, or cover and chill for at least 30 minutes to allow the flavours to meld.