Step 1

Cook the quinoa with water using my stovetop or Instant Pot method.  1 cup of uncooked quinoa makes about 3 cups of cooked quinoa.  Allow the quinoa to cool to room temperature before assembling the salad.

Step 2

To assemble the salad, place room temperature cooked quinoa in a large mixing bowl.  Add the diced cucumber, finely diced parsley and mint, chickpeas, pistachios, diced red onion, crumbled vegan feta cheese and cranberries if using.

Step 3

Whisk together the lemon garlic dressing ingredients or place them in a small jar and shake well to combine.  Pour overtop the salad and toss everything well so all ingredients and the dressing are distributed evenly.  Enjoy immediately or portion into airtight storage containers or mason jars and enjoy within 4 days (after that look for normal signs of spoilage).  This recipe makes about four large portions.  Enjoy chilled or at room temperature.