Step 1: Rinse 1 cup of quinoa thoroughly under cold running water in a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth (or water) and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.
Step 2: While the quinoa cooks, prepare the vegetables. Dice 1 large cucumber, halve 1 pint of cherry tomatoes, finely dice 1/2 a red onion, and dice 1 bell pepper. Slice 1/2 cup of Kalamata olives. Drain and rinse one 15-ounce can of chickpeas. Finely chop 1/4 cup fresh parsley and 2 tablespoons fresh mint.
Step 3: In a small bowl, whisk together 1/4 cup extra virgin olive oil, the juice of 1 lemon, 1 clove minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Taste and adjust seasonings as needed.
Step 4: Once the quinoa is cooked and fluffed, transfer it to a large mixing bowl. Add the prepared cucumber, cherry tomatoes, red onion, bell pepper, Kalamata olives, chickpeas, fresh parsley, and fresh mint. Pour the lemon-herb dressing over the ingredients. Gently toss everything together until well combined. Crumble 1/2 cup of feta cheese over the top and gently fold it in, reserving a little for garnish if desired.
Step 5: Serve immediately, or portion into individual containers for easy meal prep throughout the week. Enjoy warm, at room temperature, or chilled.