Rinse the Quinoa: Place quinoa in a fine-mesh strainer and rinse thoroughly under cold water for at least 30 seconds to remove the bitter coating.

Cook Quinoa (The Fluff Method): Combine quinoa and water (or broth) in a saucepan using a 1:1.75 ratio (1 cup quinoa to 1¾ cups liquid). Bring to a boil, then cover immediately, reduce heat to the lowest setting, and simmer for 15 minutes.

The Steam Step: Remove the pot from the heat but keep the lid on tight. Let it sit undisturbed for 10 minutes. This steams the grains to perfection.

Fluff & Cool: Remove the lid and fluff the quinoa with a fork (not a spoon) to separate the grains. Spread onto a baking sheet or large plate to cool down.

While the quinoa cools, dice the cucumber, bell pepper, and onion. Halve the tomatoes and chop the parsley.

Make the Dressing: Whisk olive oil, lemon juice, garlic, salt, and pepper in a small bowl or jar until creamy.

Assemble: In a large bowl, combine the cooled quinoa, chickpeas, veggies, and herbs. Pour dressing over top and toss to coat. Toss gently to combine.

Add avocado (optional): Fold in right before serving for the best texture.