Place the quinoa in a fine-mesh sieve and rinse under cold running water for 30–60 seconds, rubbing the grains with your fingers to remove the bitter saponin coating. Drain well. (Optional) Toast the drained quinoa in a dry saucepan over medium heat for 2–3 minutes, stirring, until it smells nutty — this deepens flavor.

Combine rinsed (and toasted) quinoa, water, and 1 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 12–15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and keep covered for 5 minutes to steam.

Fluff the quinoa with a fork and transfer to a wide shallow bowl or baking sheet to cool quicker. Spread into a single layer to come to room temperature (about 15–20 minutes) before mixing so the vegetables stay crisp.

Prepare vegetables & add-ins

While the quinoa cooks and cools, halve the cherry tomatoes, peel, seed and dice the cucumber, dice the red bell pepper, thinly slice the scallions, and chop the parsley and mint. If using chickpeas, rinse and drain them; if using nuts, toast lightly in a dry skillet for 3–4 minutes until fragrant and set aside to cool.

Combine all prepared vegetables, herbs and optional add-ins (tomatoes, cucumber, bell pepper, scallions, parsley, mint, chickpeas, nuts, and crumbled feta if using) in a large mixing bowl.

Make dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey or maple syrup, minced garlic, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified. Taste and adjust seasoning — add more lemon for brightness, salt for seasoning, or a touch more honey if too tart.

Assemble salad

Add the cooled quinoa to the bowl with the vegetables and herbs. Pour the dressing over the quinoa mixture and toss gently but thoroughly to combine, ensuring everything is evenly coated.

Taste and adjust: add salt, pepper or extra lemon juice as needed. If time allows, refrigerate for 30–60 minutes to allow flavors to meld; this salad is also excellent served right away at room temperature.

Serve: transfer to a serving bowl or platter. Garnish with a few reserved herb leaves and an extra drizzle of olive oil or a sprinkle of toasted nuts. Keeps refrigerated in an airtight container for 3–4 days.