Fluffy quinoa gets tossed with hearty chickpeas, crisp cucumber, juicy cherry tomatoes, and a generous handful of fresh parsley for a salad that's as vibrant as it is filling. The dressing does a lot of heavy lifting here — bright lemon juice, garlic, Dijon mustard, and a touch of cumin whisked into good olive oil until it's silky and well-balanced. Briny Kalamata olives add pops of salt and richness throughout, giving every bite some extra depth. It's a great make-ahead dish, since the flavors only get better as it sits in the fridge for a day or two. Serve it at room temperature for a picnic or straight from the fridge for an easy weekday lunch — either way, it's a satisfying, plant-powered option that holds up beautifully in a vegan meal rotation.
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Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the quinoa has absorbed all the water and the germ rings are visible around each grain, about 12–14 minutes.
Remove the pan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 10 minutes until no longer steaming.
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