Step 1

Rinse the quinoa well under cold water in a fine mesh strainer to remove the bitter coating.

Step 2

Add the rinsed quinoa to a medium saucepan and pour in the water. Bring to a boil, then lower heat so the quinoa is simmering and cover the pot.

Step 3

Simmer for 10-15 minutes, or until the liquid is absorbed. Remove from heat and let the quinoa rest in the pot for about 10 minutes.

Step 4

Fluff with a fork and let cool a bit before adding the rest of the salad ingredients. I transfer it to a bowl and move it to the refrigerator or freezer to speed up cooling. You can also prepare the quinoa 2-3 days in advance.

Step 5

Combine all dressing ingredients in a mason jar with a lid, and shake until well combined. Or whisk in a small bowl. Set aside.

Step 6

In a large bowl, add all vegetables and chickpeas. Once the quinoa is mostly cool, add it to the bowl.

Step 7

Drizzle the dressing in and toss to generously coat everything.

Step 8

If desired, add the vegan feta, if using. Serve immediately, or cover and refrigerate until ready to serve.

Step 9

The salad is best enjoyed the same day, but will keep for about 3 days in the refrigerator. If not serving right away, don't add the avocado until right before you serve it.